Craving pumpkin and spice and everything nice? Filled to the brim with awesome fall flavors, Pumpkin Spice Crumble is a fantastic, layered dessert that’s incredibly delicious and easy to make–and it all starts with a box of yellow cake mix.
Why We Love It
Is it just me, or is pumpkin season creeping up earlier and earlier each year? I swear I saw pumpkin lattes and donuts in late June/early July. Now, as I write this, it’s the middle of September and you can just forget it: pumpkin everything is practically everywhere.
Apple season is definitely getting eclipsed by pumpkins. And although I’m still making my apple faves like Baked Apple Crisp and Apple Cinnamon Kuchen, I must admit there is one pumpkin recipe that I do sneak in fairly early into my fall baking rotation.
It’s this delicious Pumpkin Spice Crumble. Just thinking about it makes me want to stop what I’m doing, get into the kitchen and make one right now! My family loves this recipe so much, we’re seriously considering replacing a pumpkin pie at Thanksgiving with this tasty dessert.
That might be unheard of and downright forbidden in some houses, but I’m pretty sure I could get away with it here. Pumpkin Spice Crumble is always a crowd pleaser. It’s rich and packed full of pumpkin pie flavor, yet easier to make, serve and eat than a pie.
That’s because this delicious dessert is a box cake hack. Rather than a crust, we use a yellow cake mix, butter and an egg to create a rich bottom layer. This then gets topped with all the best parts of a pumpkin pie (including milk, sugar and spice). And the trifecta?–that buttery, spiced crumble on top!
Pumpkin pie lovers enjoy Pumpkin Spice Crumble because it tastes like their favorite dessert–only richer. I like making it because it tastes great and is way easier to serve than a pie. It feeds a crowd and tastes incredible!
So yeah, it just might become my new Thanksgiving go-to. Sorry, pumpkin pie. I think we might be on the outs.
Why You’ll Love It
| No crust, no hassle: Delicious homemade pumpkin pie taste without the added task of dealing with a crust. Bakes in 45: This is ready in less time than a pie and can be served shortly after coming out of the oven. Feeds a crowd: Because it bakes in a 13×9 pan, you can easily serve 12 people with this one! Tastes great served warm or cold: Want to make it ahead of time? No problem! Simply reheat it or serve it cold. It tastes great either way! |
Pumpkin Spice Crumble Ingredients
For the cake base and pie layer:
- 1 box yellow cake mix (15 oz. or above)– 1 cup of this is reserved for the topping
- 1/2 cup (1 stick) butter, melted
- 3 eggs
- 1 (29 oz.) can pumpkin
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 cup brown sugar, packed
- 2/3 cup milk
For the topping:
- 1 cup reserved cake mix
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/4 cup (1/2 stick) butter, softened
How to make Pumpkin Spice Crumble
You’ll want to gather the following equipment:
- microwaveable safe dish
- 1 large mixing bowl
- measuring cups
- measuring spoons
- mixing spoon
- 13×9 baking pan, lightly greased
- 2 medium mixing bowls
- rubber spatula
Getting started
Prep:
- Preheat oven to 350 degrees
- Lightly grease 13×9 pan
- Melt 1 stick of butter in microwaveable-safe dish (soften the other 1/2 stick on counter for topping)
Start making Pumpkin Spice Crumble by making the cake base.
Reserve 1 cup of cake mix for the topping, then combine remaining cake mix, melted butter and 1 egg in a large mixing bowl. Use a rubber spatula to spread the mixture into the bottom of a prepared 13×9 pan.
In a medium mixing bowl, make the pie layer. Combine pumpkin, cinnamon, nutmeg, ginger, brown sugar, remaining 2 eggs and milk. Spread filling over mixture in pan.
Then make the crumb topping in a separate medium mixing bowl. Combine reserved cake mix, sugar, cinnamon, and softened 1/2 stick butter. Mix until crumbly; sprinkle over pumpkin mixture.
Bake uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean.
Let stand 5 minutes before serving.
Served warm or cold, Pumpkin Spice Crumble is truly a treat! We enjoy it with whipped cream.
Pumpkin Spice Crumble Leftovers?
Cover with foil or store in an airtight container. Refrigerate for up to 3 days.
To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through.
Pumpkin Spice Crumble
Description
This delicious dessert is a box cake hack. We use a yellow cake mix, butter and an egg to create a rich bottom layer. This then gets topped with all the best parts of a pumpkin pie (including milk, sugar and spice). And the trifecta?--that buttery, spiced crumble on top!
Pumpkin pie lovers enjoy Pumpkin Spice Crumble because it tastes like their favorite dessert--only richer. It feeds a crowd and tastes incredible!
Pumpkin Spice Crumble
For the cake base and pie layer:
For the topping:
How to Make Pumpkin Spice Crumble:
-
Before starting:
Preheat oven to 350 degrees
Lightly grease 13x9 pan
Melt 1 stick butter in microwaveable-safe dish (soften additional 1/2 stick butter for topping)
-
Start making Pumpkin Spice Crumble by making the cake base. Reserve 1 cup of cake mix for the topping, then combine remaining cake mix, melted butter and 1 egg in a large mixing bowl. Use a rubber spatula to spread the mixture into the bottom of a prepared 13x9 pan.
-
In a medium mixing bowl, make the pie layer. Combine pumpkin, cinnamon, nutmeg, ginger, brown sugar, remaining 2 eggs and milk. Spread filling over mixture in pan.
-
Then make the crumb topping in a separate medium mixing bowl. Combine reserved cake mix, sugar, cinnamon, and softened 1/2 stick butter. Mix until crumbly; sprinkle over pumpkin mixture.
-
Bake uncovered at 350 degrees for 40-45 minutes or until knife inserted near center comes out clean. Let stand 5 minutes before serving.
-
Cover leftovers with foil or store in an airtight container. Refrigerate for up to 3 days. To reheat, cover with aluminum foil and place in a 325 degree oven for 10-15 minutes or until heated through. This dessert also tastes delicious without reheating.
Note
You may choose to add 1 cup of chopped walnuts to the topping before baking for added crunch and taste.
For added spice, you may choose to add 1/2 teaspoon of ground cloves to the pie layer.
You can use a 30 oz. can of pumpkin pie mix for this recipe (Libby's makes it). If you choose this option, it will replace the canned pumpkin, brown sugar and spices in the pie layer.
