This Pumpkin Crumble has all the delicious flavors of pumpkin pie but it’s so much easier to make! A creamy pumpkin layer is topped with a crunchy toasty grain free crumble and baked until golden brown. Perfect for any holiday table and delicious with a dollop of whipped cream! Paleo, gluten-free.
I’m squeezing in TWO new Thanksgiving desserts before the big day! First stop – this gorgeous, delicious, and crazy easy pumpkin crumble!
Second stop comes tomorrow – a chocolate pecan pie! If only I could justify having 10 Thanksgiving desserts on the table. It’s SO hard to narrow it down!
But here we are today with our pumpkin crumble. Like a pumpkin pie without the work of making a crust – it has so much going for it.
A creamy pumpkin pie custard layer topped with a crunchy toasty sweet crumble layer. Plus that big dollop of (coconut) whipped cream that takes every dessert to the next level!
What You Need to Make this Pumpkin Crumble
The ingredients are oh so simple but make an oh so tasty pumpkin dessert! Here’s what you’ll need:
Filling:
- Pumpkin Puree
- Coconut Milk
- Tapioca flour (or arrowroot)
- Maple sugar (or coconut sugar)
- Pumpkin Pie Spice
- Cinnamon
- Salt
- Eggs
Topping:
- Ghee or butter
- Maple sugar or coconut sugar
- Cinnamon
- Almond Flour
- Sea salt
- Walnuts or pecans
How To Make Pumpkin Crumble
I like to prepare the crumble first so it has time to chill in the refrigerator while I make the pumpkin layer. I usually do this with all crumble toppings because I find they bake the best after chilling. Without chilling, I find that paleo crumbles will melt too much in the oven.
It’s best to use a pastry blender to make the crumble, but a fork is fine too. You can even use a small food processor if you have one handy. Just mix all the ingredients EXCEPT for the nuts until a crumbly mixture forms. Then stir in the nuts, and chill.
The pumpkin layer couldn’t be easier. Whisk everything together in a bowl, and that’s it! Transfer the pumpkin mixture to a 9″ pie dish or casserole dish, then sprinkle the crumble topping all over to use it all up.
Bake in a 350° F oven for about 20 minutes, at which point you’ll want to cover the crumble with aluminum foil to prevent burning. Continue to bake until it’s mostly set in the center – about 30 more minutes.
As the crumble cools, it will continue to set. It’s best served at room temperature, although you can get away with serving this one a little bit warm – it will still hold together.
Can I Make this Pumpkin Crumble Dairy Free?
Yes! If you aren’t okay with ghee, swap it out for palm oil shortening, ideally. Coconut oil might also work, but I find it usually melts a lot in the oven.
If you use coconut oil, use “refined” to avoid the crumble tasting like coconut. Refined coconut oil is completely flavorless, and what I typically use in my baking recipes.
Can I Make Pumpkin Crumble Egg Free?
Yes, you can! Add an additional 2 tablespoons of tapioca or arrowroot flour, and instead of serving at room temperature, chill the crumble to firm it up more. It should slice similarly to a pie after setting in the refrigerator for a few hours.
I hope you’re ready for a ridiculously tasty alternative to pumpkin pie! This pumpkin crumble is going to ROCK your Thanksgiving (or any day you happen to make it!) preheat your oven – it’s time to bake!
Pumpkin Crumble {Paleo, Gluten-Free}
Pumpkin Crumble {Paleo, Gluten-Free}
Ingredients
Pumpkin Layer:
- 2 1/2 cups pumpkin puree
- 1 cup coconut milk full fat, blended if necessary
- 1/4 cup tapioca flour
- 1 cup maple sugar or coconut sugar
- 2 tsp pure vanilla extract
- 1 Tbsp pumpkin pie spice
- 2 tsp cinnamon
- 1/2 tsp salt
- 3 large eggs room temperature
Crumble Layer:
- 1/4 cup ghee or grass-fed butter, solid
- 6 Tbsp maple sugar or coconut sugar
- 2/3 cup blanched almond flour
- 1 tsp cinnamon
- 1/4 tsp fine grain sea salt
- 1 cup chopped nuts of choice walnuts or pecans work well
Instructions
Crumble:
-
Make the crumble first. With a pastry blender or fork, combine the ghee or butter with the sugar, almond flour, cinnamon and salt until a crumbly mixture forms. Larger pieces are fine. Stir in the nuts, then place the bowl in the refrigerator until ready to bake.
Pumpkin Layer:
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Preheat your oven to 350° F and spray a 9” pie dish or casserole dish with avocado oil spray.
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In a large bowl, whisk together the pumpkin, coconut milk, tapioca flour, maple sugar, vanilla, spices, and salt, until smooth. Whisk in one egg at at time, just enough to incorporate well.
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Transfer the mixture to the prepared pie dish or baking dish and smooth the top. Get your chilled crumble and sprinkle it all over the pumpkin layer.
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Bake in the preheated oven for 20 minutes, then cover the top of the crumble with a sheet of aluminum foil and continue to bake about 30 more minutes, or until the center is mostly set (it can jiggle a little).
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Allow the crumble to cool at least 2 hours before serving. It will continue to set as it cools. Serve at room temperature or just slightly warm. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*To make completely dairy free - if you aren't okay with ghee, swap it out for organic palm oil shortening, ideally. Coconut oil is another option, but I find it usually melts more in the oven. Use refined coconut oil to avoid coconut flavor.
**To make egg-free (vegan) add 2 additional Tbsps of tapioca or arrowroot, and chill to set in the refrigerator before serving.
Nutrition
Shop Products and Ingredients:
Want More Paleo Thanksgiving Dessert Recipes? Try one of These!
Simple Pumpkin Pie with Crust Recipe
Pumpkin Chocolate Cheesecake {Vegan}
Classic Double Crust Apple Pie
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Hi!! Do you have a keto substitution for the tapioca flour and coconut sugar to make this keto friendly? This sounds amazing and would love to make this for family doing keto.
Hi! This sounds amazing. I need to limit starch and was wondering if gelatin would be a good substitute for tapioca flour? Obviously not a quarter cup, but maybe a tablespoon? Thanks in advance for helping me troubleshoot, and for providing such consistently great recipes!!
This is a delicious looking alternative to traditional pumpkin pie. Can I make this pie in advance? Can it be frozen and if so, how shall I thaw it and serve. Thank you for sharing!
Definitely making this for Thanksgiving. I’m not a traditional Pumpkin Pie fan but THIS looks incredible! Any chance you could please clarify the measurement of the tapioca flour? I’m assuming 1/4 cup but don’t want to screw it up. Thanks so much!
How much tapioca? 1/4 cup?
What recipe did you use for the whipped cream?
Can I use an egg substitute?
Hi 🙂 lovvve all your recipes & have made many of them!
In this recipe, how do you think sweet potato might taste instead of the pumpkin?
Thanx.
I’m in the process of making this right now! My only worry is it was VERY thin and I noticed you say “smooth out the top” when putting pumpkin in the dish… My coconut milk was full fat but different than the others I have used in the past. It was already blended when I opened it. It had chunks of the cream in it but not the normal I am use to.
Hoping this will still work out because I am so excited to try this!!
Looks amazing! Can I make this for breakfast and serve it to my kids? Asking for a friend…
Can this be made days ahead?
Can you freeze this pie?
This is a delicious looking alternative to traditional pumpkin pie. Can I make this pie in advance? Can it be frozen and if so, how shall I thaw it and serve. Thank you for sharing!
Same question please. Can I freeze this pie for Christmas?
This was a favorite in our family… kids loved it too. The only thing that was frustrating is that the cooking time suggested was not nearly long enough.
Can this pie be made ahead and frozen?
Laurie, I have no idea if you can freeze this or not. You could experiment ahead of time…
Made this for thanksgiving. Everyone said it was their new favorite pie and im invited back next year!
This was so yummy! My whole family loved it! I did have to bake it a lot longer than it said though, as it was not setting and stayed real jiggly.
made this finally for Christmas eve and it was delicious. I loved the nuts in the topping (used pecans, almonds, pistachios and hazelnuts). just a complete mix! it was a bit heavy on cinnamon so I think 1 tsp would be enough (it’s pretty strong). But still delicious and something different from pumpkin pie.
Unfortunately my crumble was very wet… I had to bake the whole thing for ca. 70 minutes total, otherwise it would have been very runny.
The taste was ok (too eggy though and I only used 2 eggs) but it felt like I was eating pumpkin flavoured custard..It was missing the crispy crumble.
Hi! This recipe looks so good. Is there a substitute for arrowroot/tapioca flour?
I also had the same problem where I needed to cook much longer so the center was set. Turned out more like a pumpkin pie without a crust because the pumpkin was not firm and we just scooped it out. That being said, it still tasted great!!
Oh my goodness…this was so delicious!!! I can’t wait to make it again. I used chopped pistachios for the nuts and made my own pumpkin spice due to having to avoid nutmeg and allspice (a blend with cinnamon, cloves, cardamom and mace). Flavour and texture were spot on! I think next time I will make some extra crumble though 🙂
I loved this recipe! I reduced the sugar in the crumble and the filling as I don’t like things to be too sweet (and also so I didn’t feel guilty eating it for breakfast!) I replaced some of the sugar in the filling with monk fruit sweetener and baked it in an 11X8 pan for 65 minutes total, and it turned out great
what could i use as a substitute for almond flour?
Possibly the best pumpkin pie (regardless of the crust) I’ve ever had. Seriously. But I echo earlier comments–I think I baked it for an hour longer (after covering) than it recommended.