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Pumpkin Pie Crumble II An easy-to-make pumpkin cake recipe that is between a pumpkin cake and a pumpkin pie.

Pumpkin Pie Crumble

A silky smooth, flavorful pumpkin custard filling and sweet and spicy gingersnap cookie crust combine in our best gingersnap pumpkin pie recipe. Gluten free option.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 Slices
Calories 362kcal


For the crust:

  • 3/4 cup plus 2 tablespoons cake flour (4 ounces)
  • 1/2 cup plus 2 tablespoons granulated sugar (4.4 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup 4 ounces unsalted butter, cold and cut into small cubes
  • 1 large egg

For the topping:

  • 1/4 cup (1.25 ounces) all-purpose flour
  • 1/4 cup (1.75 ounces) granulated sugar
  • 2 tablespoons dark brown sugar
  • 1/4 teaspoon cinnamon
  • 2 tablespoons (1 ounce) unsalted butter, cold
  • 1/2 cup (2.12 ounces) pecans, roughly chopped

For the filling:

  • 1 15ounces canned unsweetened pumpkin puree
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground all spice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 large egg
  • 1/3 cup milk
  • 1 tablespoon powdered sugar optional


  • Preheat the oven to 350 degrees. Line a 9-inch spring form pan with parchment paper. Lightly butter the sides of the pan. Set aside.
  • To make the crust: Mix together the cake flour, sugar, baking powder, and salt into a mixing bowl. Using the back of a fork cut in the butter into the mixture until it is the size of peas. Add in the egg and mix until the dough comes together. Spread the dough evenly at the bottom of the parchment lined pan. I used the back of a spoon to spread it evenly. Bake for 20 minutes or until the top of the cake is golden brown. Set aside to cool. Do not turn the oven off.
  • To make the topping: Whisk together the flour, sugars, and cinnamon. Cut in the butter with a fork. Stir in the pecan pieces. Place the mixture in the fridge while you are making the filling.
  • To make the filling: Whisk together the pumpkin puree, brown sugar, and spices in a mixing bowl. Whisk in the egg and milk. Stir until thoroughly combined.
  • Pour the filling over the crust. Using the back of a spoon spread the filling evenly over the crust. Sprinkle it evenly with the topping.
  • Bake for 40 minutes or until the filling is set and the topping is lightly browned.
  • Let it cool for at least 1 hour. If preferred, lightly dust it with powdered sugar. Serve.


Calories: 362kcal | Carbohydrates: 42g | Protein: 4g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 80mg | Sodium: 249mg | Potassium: 66mg | Fiber: 1g | Sugar: 30g | Vitamin A: 537IU | Calcium: 76mg | Iron: 1mg