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This Pumpkin Crumble has all the delicious flavors of pumpkin pie but it’s so much easier to make! A creamy pumpkin layer is topped with a crunchy toasty grain free crumble and baked until golden brown. Perfect for any holiday table and delicious with a dollop of whipped cream! Paleo, gluten-free.
I’m squeezing in TWO new Thanksgiving desserts before the big day! First stop – this gorgeous, delicious, and crazy easy pumpkin crumble!
Second stop comes tomorrow – a chocolate pecan pie! If only I could justify having 10 Thanksgiving desserts on the table. It’s SO hard to narrow it down!
But here we are today with our pumpkin crumble. Like a pumpkin pie without the work of making a crust – it has so much going for it.
A creamy pumpkin pie custard layer topped with a crunchy toasty sweet crumble layer. Plus that big dollop of (coconut) whipped cream that takes every dessert to the next level!
What You Need to Make this Pumpkin Crumble
The ingredients are oh so simple but make an oh so tasty pumpkin dessert! Here’s what you’ll need:
Filling:
Pumpkin PureeCoconut MilkTapioca flour (or arrowroot)Maple sugar (or coconut sugar)Pumpkin Pie SpiceCinnamonSaltEggs
Topping:
Ghee or butterMaple sugar or coconut sugarCinnamonAlmond FlourSea saltWalnuts or pecans
How To Make Pumpkin Crumble
I like to prepare the crumble first so it has time to chill in the refrigerator while I make the pumpkin layer. I usually do this with all crumble toppings because I find they bake the best after chilling. Without chilling, I find that paleo crumbles will melt too much in the oven.
It’s best to use a pastry blender to make the crumble, but a fork is fine too. You can even use a small food processor if you have one handy. Just mix all the ingredients EXCEPT for the nuts until a crumbly mixture forms. Then stir in the nuts, and chill.
The pumpkin layer couldn’t be easier. Whisk everything together in a bowl, and that’s it! Transfer the pumpkin mixture to a 9″ pie dish or casserole dish, then sprinkle the crumble topping all over to use it all up.
Bake in a 350° F oven for about 20 minutes, at which point you’ll want to cover the crumble with aluminum foil to prevent burning. Continue to bake until it’s mostly set in the center – about 30 more minutes.
As the crumble cools, it will continue to set. It’s best served at room temperature, although you can get away with serving this one a little bit warm – it will still hold together.
Can I Make this Pumpkin Crumble Dairy Free?
Yes! If you aren’t okay with ghee, swap it out for palm oil shortening, ideally. Coconut oil might also work, but I find it usually melts a lot in the oven.
If you use coconut oil, use “refined” to avoid the crumble tasting like coconut. Refined coconut oil is completely flavorless, and what I typically use in my baking recipes.
Can I Make Pumpkin Crumble Egg Free?
Yes, you can! Add an additional 2 tablespoons of tapioca or arrowroot flour, and instead of serving at room temperature, chill the crumble to firm it up more. It should slice similarly to a pie after setting in the refrigerator for a few hours.
I hope you’re ready for a ridiculously tasty alternative to pumpkin pie! This pumpkin crumble is going to ROCK your Thanksgiving (or any day you happen to make it!) preheat your oven – it’s time to bake!
Pumpkin Crumble {Paleo, Gluten-Free}
Pumpkin Crumble {Paleo, Gluten-Free}
This Pumpkin Crumble has all the delicious flavors of pumpkin pie but it’s so much easier to make! A creamy pumpkin layer is topped with a crunchy toasty grain free crumble and baked until golden brown. Perfect for any holiday table and delicious with a dollop of whipped cream! Prep Time: 15 minutesCook Time: 50 minutesCooling Time: 2 hrsCourse:Baking/DessertCuisine:Gluten Free and Paleo, PaleoKeyword:baking, dessert, gluten free, paleo, pumpkin, thanksgivingServings: 10 
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Ingredients
Pumpkin Layer:
2 1/2cupspumpkin puree1cupcoconut milkfull fat, blended if necessary1/4cuptapioca flour1cupmaple sugaror coconut sugar2tsppure vanilla extract1Tbsppumpkin pie spice2tspcinnamon1/2tspsalt3large eggsroom temperature
Crumble Layer:
1/4cupgheeor grass-fed butter, solid6Tbspmaple sugaror coconut sugar2/3cupblanched almond flour1tspcinnamon1/4tspfine grain sea salt1cupchopped nuts of choicewalnuts or pecans work well
Instructions
Crumble:
Make the crumble first. With a pastry blender or fork, combine the ghee or butter with the sugar, almond flour, cinnamon and salt until a crumbly mixture forms. Larger pieces are fine. Stir in the nuts, then place the bowl in the refrigerator until ready to bake.
Pumpkin Layer:
Preheat your oven to 350° F and spray a 9” pie dish or casserole dish with avocado oil spray.In a large bowl, whisk together the pumpkin, coconut milk, tapioca flour, maple sugar, vanilla, spices, and salt, until smooth. Whisk in one egg at at time, just enough to incorporate well.Transfer the mixture to the prepared pie dish or baking dish and smooth the top. Get your chilled crumble and sprinkle it all over the pumpkin layer.Bake in the preheated oven for 20 minutes, then cover the top of the crumble with a sheet of aluminum foil and continue to bake about 30 more minutes, or until the center is mostly set (it can jiggle a little).Allow the crumble to cool at least 2 hours before serving. It will continue to set as it cools. Serve at room temperature or just slightly warm. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*To make completely dairy free – if you aren’t okay with ghee, swap it out for organic palm oil shortening, ideally. Coconut oil is another option, but I find it usually melts more in the oven. Use refined coconut oil to avoid coconut flavor.
**To make egg-free (vegan) add 2 additional Tbsps of tapioca or arrowroot, and chill to set in the refrigerator before serving.
Nutrition
Calories: 290kcalCarbohydrates: 21gProtein: 6gFat: 22gSaturated Fat: 9gCholesterol: 61mgSodium: 201mgPotassium: 282mgFiber: 4gSugar: 13gVitamin A: 9604IUVitamin C: 3mgCalcium: 75mgIron: 3mg
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Want More Paleo Thanksgiving Dessert Recipes? Try one of These!
Simple Pumpkin Pie with Crust Recipe
Pumpkin Chocolate Cheesecake {Vegan}
Apple Crumble Pie
Classic Double Crust Apple Pie
Sweet Potato Pie
Apple Pie Bars {Vegan}
Salted Caramel Apple Tart
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