It’s that time of year again, time for all things pumpkin, from our lattes to our home decor. There’s just something so alluring about the smell of warm pumpkin, it seems to exemplify that feeling of “homey” and all things that are fall comfort food. Our pumpkin crumble is our first pumpkin baking of the season and for good reason: it’s simple and delicious, making it simply delicious! Even an expert baker can appreciate the simplicity of this dish, while a novice will find the recipe accessible and perfect for a fall baking project.
One of the most important parts of this recipe is the use of spices, and two spices that go well with pumpkin are cinnamon and ginger. Pumpkin is naturally a little on the sweeter side, so the contrast of savory with the sweet will strike the right flavor balance and help to give the crumble that homemade taste. Pumpkin puree is already a little on the sweet side, but we still want to add some sugar, and we’ve chosen to use both white and brown sugar, the brown sugar because it adds a hint of that rich molasses flavor to the dish. A box of yellow cake mix and some butter are all we need to crown this dish with something golden and wonderful.
A pumpkin crumble is a simple, classic dish that is a great alternative to a pumpkin pie. This particular recipe is lighter in texture but heavy on flavor. We especially love the slightly sweet and buttery crumble topping that adds just enough texture to contrast against the creamy pumpkin. Each bite is pumpkin perfection, slightly sweet, with warmth from the cinnamon and ginger, and that crumble is just to die for. Fall is definitely one of our favorite baking seasons, and pumpkin is one of our favorite ingredients. We bake year round, but there’s something about the cooler weather and falling leaves that really inspires in us a need to bake. A pumpkin crumble is a great way to dive into the baking season!
1 hour 30 minutes to prepare serves 10-12
- 1 (29 oz) can pumpkin puree
- 4 large eggs
- 1 (12 oz) can evaporated milk
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 (15.25 oz) box yellow cake mix
- 1 cup unsalted butter, melted
- Preheat oven to 350°F. Coat a 9x13 baking dish with nonstick cooking spray.
- Mix pumpkin puree, evaporated milk, eggs, brown sugar, granulated sugar, cinnamon, and ginger together. Pour batter into prepared baking dish.
- Mix melted butter together with cake mix in a separate bowl until crumbly. Evenly spread crumble mixture over top of pumpkin batter.
- Bake for 50-60 minutes or until top of crumble is golden brown. Cool for 20 minutes before serving.
Recipe adapted from Sugar & Soul Co.