Rolling out a top crust is my least favorite part of pie.
So a few Novembers ago, I just stopped.
Instead I piled a buttery cinnamon streusel over my pumpkin custard and slid it into the oven.
It baked up crisp and golden, with little craggy clumps all over the top.
Nobody missed the lattice.
My kids actually fought over the crumb corners.
That's the whole idea here: all the comfort of a classic pumpkin pie, plus a crunchy topping that takes about five minutes to throw together.
No chilling a second round of dough.
No fussing with a crimped double edge.
You just rub cold butter into flour and brown sugar, scatter it on, and let the oven do the rest.
The contrast is what makes it.
Smooth, cool custard underneath, and a crackly spiced crumb on top.
Make it once and plain pumpkin pie will start to feel a little bare.
Why You'll Love This Pie
This is the easiest way to make pumpkin pie feel special. Here's why it earns a spot on the table.
- No top crust needed. The streusel does the work, no rolling or crimping a second layer.
- Crunch on every slice. A buttery cinnamon crumb bakes into craggy, golden clusters.
- Classic custard base. Underneath it's the smooth, spiced pumpkin pie everyone already loves.
- Make-ahead friendly. It holds well for a couple of days, so it's one less thing to bake the morning of.
Ingredient Notes
Nothing fancy goes into this pie. A few notes to set you up.
- Pumpkin puree (1 can, 15 oz). Use plain pumpkin puree, not pie filling, which is already sweetened and spiced.
- Evaporated milk (1 can, 12 oz). This is what gives the custard its silky, classic set.
- Eggs (3 large). They firm up the filling so your slices hold a clean edge.
- Brown sugar. Packed brown sugar sweetens both the custard and the crumb with a caramel note.
- All-purpose flour. The base of the streusel. It's what turns butter and sugar into crunchy clusters.
- Cold butter (6 tablespoons, cubed). COLD butter is key. It keeps the crumb craggy instead of melting flat.
- Pumpkin pie spice. An easy shortcut for the warm spice blend. A little cinnamon goes in the crumb too.
- Pie crust (1 single, 9-inch). Homemade or store-bought both work fine.
How to Make Pumpkin Crumb Pie
It comes together in three simple stages. Crust, custard, then that crumb.
Step 1: Par-Bake the Crust
Fit the crust into a 9-inch pie dish and crimp the edge.
Prick the bottom, line with parchment, and add pie weights.
Bake at 425°F for 15 minutes, until the edge just starts to color.
A quick par-bake keeps the bottom from going soggy.
Cool it while you mix the filling.
Step 2: Mix and Bake the Custard
Whisk the pumpkin puree, eggs, brown sugar, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth.
Pour it into the cooled crust.
Bake at 425°F for 15 minutes, then drop to 350°F and bake 20 minutes more, until the edges start to set.
Step 3: Make and Add the Crumb
Rub the cold cubed butter into the flour, brown sugar, and cinnamon until it forms craggy clumps.
Scatter it evenly over the partly-set pie.
Return it to the oven for 15 to 20 minutes, until the crumb is golden and the center barely jiggles.
Adding the crumb partway through keeps it sitting on top instead of sinking.
Cool the pie completely before slicing.
Recipe Tips
A few small things keep this pie looking bakery-worthy.
- Keep the butter COLD. Cold butter makes clumpy, crunchy streusel. Warm butter melts into a flat, greasy layer.
- Add the crumb partway. Letting the custard set a bit first stops the topping from sinking in.
- Tent the crust edge. If the rim browns too fast, lay a ring of foil over it.
- Use the jiggle test. The center should wobble slightly when done. It firms up as it cools.
Same streusel, apple filling: this Dutch apple pie with crumb topping.
Storage and Make-Ahead
This pie is a great one to bake ahead. The crumb stays crisp for a day or two.
- Refrigerator. Cover loosely and chill up to 3 days.
- Make-ahead. Bake the whole pie up to 2 days ahead and keep it chilled.
- Freezer. Wrap the cooled baked pie well and freeze up to 1 month. Thaw overnight in the fridge.
For something even more rustic, make my pumpkin cobbler.
Recipe
Pumpkin Crumb Pie
Ingredients
For the Pumpkin Custard
- 1 9-inch pie crust unbaked, homemade or store-bought
- 1 15 oz can pumpkin puree not pie filling
- 3 large eggs
- ¾ cup brown sugar packed
- 1 12 oz can evaporated milk
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ½ teaspoon salt
For the Cinnamon Streusel Crumb
- ¾ cup all-purpose flour
- ½ cup brown sugar packed
- 1 teaspoon ground cinnamon
- 6 tablespoons butter cold, cubed
Instructions
Par-Bake the Crust
- Fit the crust into a 9-inch pie dish and crimp the edge. Prick the bottom, line with parchment, and add pie weights.
- Bake at 425 degrees F for 15 minutes, until the edge just begins to color. Cool while you mix the filling.
Mix and Bake the Custard
- Whisk the pumpkin puree, eggs, brown sugar, evaporated milk, vanilla, pumpkin pie spice, and salt until smooth. Pour into the cooled crust.
- Bake at 425 degrees F for 15 minutes, then reduce to 350 degrees F and bake 20 minutes more, until the edges start to set.
Make and Add the Crumb
- Rub the cold cubed butter into the flour, brown sugar, and cinnamon until it forms craggy clumps. Scatter evenly over the partly-set pie.
- Return to the oven for 15 to 20 minutes, until the crumb is golden and the center barely jiggles. Cool completely before slicing.
Notes
- Keep the butter cold: Cold butter makes clumpy, crunchy streusel.
- Add the crumb partway: Letting the custard set first stops the topping from sinking.
- Cool fully before slicing: Cold slices come out clean.
