Crustless Pumpkin Crumble Pie

Crustless Pumpkin Crumble Pie

Connie Udby, Inspire With U
Classic pumpkin pie, with a yummy crumble on top instead of a crust!



  • 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.


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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!

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