Pumpkin Pie Crumble
Pumpkin spice fans will love this easy crumble. The trick is to apply the topping about halfway through baking so it doesn’t sink to the bottom.
By Amy Traverso|Oct 25 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanPumpkin spice fans will love this easy crumble. The trick is to apply the topping about halfway through baking so it doesn’t sink to the bottom.
Yield:
8-10 servingsIngredients
Butter for greasing pan
2 (15-ounce) cans pumpkin puree
2 cups heavy cream
1 cup firmly packed light brown sugar
3 large eggs
21⁄2 teaspoons pumpkin pie spice
1 teaspoon table salt
Instructions
Preheat your oven to 350 °F and set a rack to the middle position. Grease a 9-by-13-inch baking dish with butter and set aside.
In a large bowl, whisk together the pumpkin puree, cream, brown sugar, eggs, spice, and salt. Pour into the prepared baking dish. Bake for 20 minutes.
Pumpkin pie crumble sounds great will try it for thanksgiving. Being able to parent recipe is so appreciated????
I spoke tooo soon I can’t make recipe print!!! Ugh!!!
Looks great, but I was wondering ~~any suggestions for making this ahead of time? I’m making all desserts for 28, so I need to get my schedule down! Thank you, Amy!
Take a screen shot and save to photos or as pdf. Then print.
As written above it looks like the whipped cream is part of the topping mixture but I would guess it is meant to be separate and used at serving time