Crustless Pumpkin Crumble Pie
Classic pumpkin pie, with a yummy crumble on top instead of a crust!
Ingredients
- 2 eggs
- 1 15 oz can pumpkin
- 1 12 oz can evaporated milk
- 1 tsp vanilla extract
- 1/2 cup brown sugar or substitute
- 1-1/2 tsp cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/4 tsp salt
- Topping
- 3/4 cup oats
- 3/4 cup flour
- 6 tbsp softened butter
- 1/2 cup brown sugar or substitute
- 1 tsp cinnamon
- 1/2 cup chopped pecans (optional)
Instructions
- Move oven rack to middle & preheat to 350°
- In large bowl, beat eggs with whisk or hand mixer
- Add remaining pie ingredients & blend well until smooth
- Pour into greased pie pan or 8x8 or 9x9 cake pan & place on middle rack of oven to bake. Set timer for 25 minutes.
- Prepare topping by blending all ingredients with a fork until crumbly. Add more flour &/or oats if it's sticking together too much.
- After approximately 25 minutes the pie should be set enough to add the topping. Gently sprinkle it on top & return pie to oven for an additional 20-25 minutes.
- Pie is done when the end of a table knife or a toothpick is inserted & comes out clean.
- Cool on a wire rack. Store in refrigerator. Serve with ice cream or whipped topping.
Notes
This post contains affiliate links. Should you make a purchase using a link, we may receive a small commission at no cost to you. This is SO much easier than rolling out pie crust & so much more tasty than store-bought pie crust. You can completely eliminate the crumble for a healthier option. Don't save this just for holidays! Pumpkin is high in fiber, low in calories & rich in vitamins, minerals & antioxidants. Let me know how you like it! -Connie
Tried this recipe?Let us know how it was!