Pumpkin Pie Crumble

Yield:

8-10 servings

For the filling

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.

For the topping

Ingredients

1⁄2 cup all-purpose flour
1⁄2 cup chopped pecans or walnuts(optional)
1⁄2 cup rolled oats
1⁄2 cup firmly packed light brown sugar
1⁄2 teaspoon table salt
6 tablespoons (3⁄4 stick) chilled salted butter, cut into small pieces Whipped cream or Whipped cream or vanilla ice cream, for serving

Instructions

Meanwhile, make the topping: In the bowl of a stand mixer or food processor, mix all the ingredients until the mixture looks like wet sand with some pea-sized lumps of butter.

After the filling has cooked for 20 minutes, the edges will be just set and the center will still be loose. Sprinkle the topping evenly over the filling, one handful at a time, starting with the edges. Return to the oven and bake until the center is set, 25 to 30 minutes more. If the top needs extra browning, run it briefly under a broiler (keep a close eye on it). Serve warm with whipped cream or vanilla ice cream.