It’s no secret that I am pumpkin obsessed – I even like eating pumpkin (the plain stuff, not the sweetened pie mix) straight out of the can! So as soon as September hits, I’m ready to share all the pumpkin foods I’ve been making all. year. long. Because pumpkin is like a classic little black dress; it never goes out of style!
This pumpkin crumble is basically like a crustless pumpkin pie, topped with a decadent cranberry walnut streusel topping and baked to crunchy, crumble perfection. If you’re looking to change up your pie routine this year, this is absolutely the way to do it! I made this and my husband took it to his in-laws, and all 4 people who ate it couldn’t stop raving. My mother in law doesn’t even like cranberries and she still thought it was delicious!
Get on top of making this amazing dessert immediately, and tell me: what is the best pumpkin recipe (dessert, breakfast, or savory – anything!) you’ve ever eaten? Make sure you tell me BEFORE you eat this, because I know what your answer will be then!
Pumpkin Crumble with Cranberry Walnut Streusel – the Ingredients
One of the best things about this recipe is that I had everything I needed in my pantry. I always keep cans of pumpkin on hand – they last for YEARS. Make sure you have a can of pure pumpkin, not pie mix. The pie mix already has spices and sugar added, but it tastes so much better and fresher when you add those yourself!
Aside from pumpkin, you’ll need a couple of eggs, sugar, evaporated milk, pie spice and cinnamon. My favorite pie spice (and cinnamon; honestly any spice) is from Penzey’s – I wait until there’s a great deal online and then stock up!
For the cranberry walnut streusel topping, grab some granulated white sugar, flour, a half stick of butter, as well as cinnamon, dried cranberries and chopped walnuts.
And if you buy the cranberries and walnuts and have leftovers, go make Brittany’s Baked Apples! She originally used dried cherries, but I’ve made them with dried cranberries and they are SO GOOD!
Making the Pumpkin Filling
Preheat the oven to 425 degrees. Lightly spray a round baking dish with nonstick spray.
In a large mixing bowl, whisk together the can of pumpkin, granulated sugar and evaporated milk.
Once those ingredients are combined, sprinkle 1 1/2 teaspoons of pie spice and 1/2 teaspoon of cinnamon over the top. Crack the eggs and whisk them in, one at a time.
Pour the pumpkin filling into the round baking dish. Bake for 15 minutes at 425, then turn the heat down to 350 and bake for another 20 minutes.
Cranberry Walnut Streusel Topping
While the pumpkin filling is baking, you’ll want to make your cranberry walnut streusel. Make sure your butter is softened.
Then use a pastry cutter or two forks to cut together a half stick (1/4 cup) of butter, 1/4 cup of flour, 1/2 tsp of cinnamon and 1/2 cup of brown sugar.
Once the streusel mixture is crumbled into pea-sized pieces, add 1/4 cup each of dried cranberries and chopped walnuts. Toss them into the mixture.
When the timer goes off for the pumpkin filling, remove it from the oven. Sprinkle the cranberry walnut streusel evenly over the pumpkin crumble and then place the baking dish back in the oven.
Bake for another 25-30 minutes. To check for doneness, inserts a knife near the center. If it comes out clean, the pumpkin crumble is done. If not, bake a few more minutes.
Can I freeze my pumpkin crumble?
I’ve been trying to include information on whether you can freeze my recipes – before or after baking – because, the longer I’m a mom, the more I find the need for make-ahead freezer recipes!
So: yes, you can freeze this pumpkin crumble after baking. But, it is much better to freeze it before baking. If you freeze it after, use it within 1-2 months, and the texture may change a little bit when it is thawed.
To freeze after baking: Once the pumpkin crumble is fully cooled, cover baking dish tightly with plastic wrap. I recommend double wrapping it at least. Place in freezer.
To thaw frozen pumpkin crumble: let thaw in the refrigerator overnight.
To freeze before baking: make the pumpkin filling. Pour into a freezer ziptop bag and write the date on the bag. Lay flat to freeze (this makes it easy to stack pie fillings or other ziploc bags on top for easy storage). Make the cranberry walnut streusel. Pour into a separate freezer zip top bag and label. Lay flat and freeze.
To that and bake: let pumpkin filling thaw overnight in refrigerator or for a couple of hours on the counter. Pour thawed filling into baking dish and bake as directed in the recipe card. Note: the streusel topping can be sprinkled on right out of the freezer, no thawing necessary.
Pumpkin Crumble with Cranberry Walnut Streusel
For Pumpkin Crumble:
- 1 can pure pumpkin not pie mix
- 1/2 c. granulated sugar
- 2 eggs
- 1 can 12 oz evaporated milk
- 1 1/2 tsp. pie spice
- 1/2 tsp. cinnamon
For Cranberry Walnut Streusel:
- 1/2 c. brown sugar
- 1/4 c. butter softenened
- 1/4 c. flour
- 1 tsp. cinnamon
- 1/4 c. dried cranberries
- 1/4 c. chopped walnuts
- Preheat oven to 425.
- In a large bowl, whisk together pure pumpkin, sugar and evaporated milk.
- Crack in eggs, one at a time, and sprinkle in pie spice and cinnamon. Whisk to combine.
- Pour into lightly sprayed round baking dish.
- Bake at 425 for 15 minutes. Turn heat down to 350 and bake 20 more minutes.
- While pumpkin filling is baking, make streusel topping: use a pastry cutter to cut together butter, brown sugar, cinnamon and flour until the mixture is full of pea-size pieces.
- Stir in dried cranberries and walnuts.
- When the timer goes off, remove pumpkin filling from the oven. Sprinkle streusel over the top to cover.
- Place pumpkin crumble back in oven and continue baking 25 minutes or until a knife inserted near the center comes out clean.
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