Pumpkin Pie Crumble

Sounds delicious. Anyone know if I can prep the dough a few days ahead and then bake it on the big day?

I'm going to leave on of THOSE reviews, so I apologize in advance! But...let's say you just love the pumpkin custard part of the pie: well, then these comments could be helpful! :] I had leftover crust materials from pecan bars that I baked off in an 8x8 pan. So although I was very intrigued by the soft cakey crust that this recipe promises, I decided to use that as my base for this pumpkin pie crumble. I was going to bake off the crumble ingredients separately so that I could use that as a topping and not risk having it get soggy. But then I opted out of the crumble portion. So...I skipped both the crust and the crumble! BUT, the custard is really delicious! I've made pumpkin pie pudding before (crustless pumpkin pie, basically, baked in ramekins), and that recipe called for 2 eggs plus 1.5 cups of a milk/cream mixture for the same amount of pumpkin as this recipe (15 oz). So I was thrilled that this recipe's 1 egg and 1/3 cup of whole milk still set the custard up nicely in the same amount of time (40ish minutes). So in case you're trying to avoid flour altogether, say, I give the custard portion of this recipe two thumbs up! :D (Also, I did something I NEVER do which is to double the sugar. I really doubted that 1/8 cup sugar was enough for the pumpkin, so I used 1/4 cup. In my defense, I didn't have the delicious-sounding sugary pecan topping to add extra sweetness. Delish!) OK. I shall stop with my annoying review now. Thanks for reading! And thanks for the recipe! One day, when I am not exhausted from Thanksgiving cooking, and when I am feeling a bit saucier, I shall try all three components of this recipe and not just one. And if it makes you feel any better, my pecan bar crust was not a great match for this. It totally absorbed the liquid from the custard and became a kind of soft pecan-y layer beneath. Not untasty, but texturally, not ideal. ;)

I don't know why this doesn't have 5 stars! I'll be making this again for the 4th or 5th year. Its become a staple for Thanksgiving. I make it in a springform pan- half gets eaten day of and the other half the day after. I make it gluten free.

The topping doesn't stay crunchy after one day. It needs a bit more spice.

This was pretty good. I made it in an 8" square metal pan and was able to remove it with a parchment sling without issue.

I'm not sure why you bother to cut the butter in, rather than creaming it or something, when the result is essentially a cake. Seems unnecessarily fiddly.

Expected more of a flakey than caky crust, but went ahead with the recipe anyway. I got rave reviews, pie was finished within ten minutes, and I promised to never stray from this recipe again. Woo!

Delicious! I'm going to serve this as my dessert for Thanksgiving. I made it gluten free by using King Arthur Flour's gf flour. The base has a nice buttery, cakey taste and balances the creamy pumpkin layer and crumble topping. So good!

This was pretty good. However, I found the dough to be a bit cakey. I might like it better with a shortbread or pie crust. Also, my streusel topping didn't stay crispy. It seemed to absorb the moisture from the pumpkin layer and got soggy. Did anyone else have this problem? It was even worse the next day. I wouldn't recommend making this far in advance.

Hi. This recipe looks delicious! What would be the recommended substitute for the pecans? We have a nut allergy in the family. Thanks in advance.

Made this yesterday, taste tested, and think it definitely tastes better the next day. The sweetness seems more caramel-like the second day. The topping is a little too crunchy/gritty/sugary for me, but everyone else said it was a nice contrast. Next time I'd double the pecans and aim for a SLIGHTLY more streusel-like topping, but still with some crunch.

QUESTION: has anyone tried doubling the amount of custard? I think it would add more pumpkiny oomph and plan to try it.

Thanks for the hints on making ahead, and thanks to Mark for trying it with squash. I have a beautiful butternut from my CSA and a guest is already bringing a squash dish, so I’m going to enjoy making this dessert with my squash. Pumpkin desserts are among my favorites.

This was a hit! So simple, so delicious. The custard is beautifully smooth and creamy and the cakey addition on the bottom was its perfect complement. A beautiful addition to our holiday table.

I made this and can confirm it is delicious. I used an 8 inch square pan lined with parchment. I'm already looking forward to making this again. Highly recommend!

refrigerate this if made more than a few hours ahead?

Are you supposed to refrigerate this? Is it best served at room temperature or chilled?

We made this for Thanksgiving dinner and it got RAVE reviews - ages 8 to 75. All said it was their favorite of all time. The flavors and texture were spectacular. The pumpkin custard is the perfect consistently. It also went together so easily that the 8 year old helped me with most of it! It has become our standard. Thank you for this wonderful recipe.

Has anyone made this in a square or rectangular baking dish? If so, how did it affect the baking time?

Hi-

Can you please advise on an appropriate measurement for pumpkin pie spice in place of the cinnamon, allspice, cloves, ginger and nutmeg required for filling.

This recipe looks fabulous btw! Adding to my T Day menu.

Thank you.

I have made this several times. I am always asked for the recipe. I froze it as an experiment, it freezes beautifully. It's become one of my favorite recipes.

I made this for my foodie daughter who was visiting from Portland. I find pumpkin to be a rather bland member of the squash family so I roasted a Maria de Choggia (heirloom variety from Italy) squash that was left from my garden. A long roast in the oven brought out a very thick and fully flavored purée that would make any pumpkin cry from jealousy. My only other moderation was the use of locally foraged hickory nuts versus pecans. They were worth the extra forty minutes of cracking and picking.
Enjoyed this recipe much more than any pumpkin pie I ever ate! Great recipe for all to try.