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Pumpkin Crumble

What gives me the most hope every day is God’s grace; knowing that his grace is going to give me the strength for whatever I face, knowing that nothing is a surprise to God. Rick Warren
OH MY NOT PIE! I created this pumpkin recipe awhile ago and was very excited to finally make it! I am trying to make all my favorite holiday recipes healthier! I LOVE pumpkin pie but can no longer eat the crust. I still used my good old go to Libby’s pumpkin pie recipe but I adjusted the recipe slightly and made a crumble to take place of the crust. I made it three ways, one with no crumble, one with crumble on the top and bottom and one with just crust on the top. My favorite is the one with crust on the top only. Get creative with your recipes and see what new versions of your favorites you can come up with! ENJOY! Go out and make the most of today!
Debbi K.
Pumpkin Crumble
1 cup quick oats
3/4 cup oat flour
3/4 cup brown sugar
1 stick butter, cold and cut into small pieces
Combine the crumble ingredients until you get the consistency you like. In my home we like big crumbles. I use my Kitchen Aid mixer for this. Set this aside.
Pumpkin Crumble Filling
2 eggs
3/4 cup white sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1/4 tsp ground cloves
1 tsp arrowroot
1 cup regular milk
15 ounce can plain pumpkin (no spices added)
Combine the filling ingredients and mix until smooth. Pour into 6 ramekins that have been sprayed with Pam, add your crumble on top. Place all the ramekins on one baking sheet. Bake at 350 degrees for 40 minutes or until a knife inserted in the middle comes out clean. YUMMY!
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