This Crockpot Pumpkin Crumble is like a warm pumpkin pie, with a buttery, crunchy graham cracker topping. Serve it warm with a scoop of vanilla ice cream and watch it disappear!
Why You’ll Love Serving This Pumpkin Crumble
Let the slow cooker do all the heavy lifting in this simple, fall-tastic pumpkin crumble recipe. Here’s why you’ll love it:
- Easy Prep: The process of making crockpot pumpkin crumble is incredibly easy! All you do is mix and layer a few basic ingredients in your slow cooker, and then let it cook.
- Time Saver: Do you like getting your prep out of the way early? Me too! It’s such a time-saver on the day of. See the Tips section for a helpful make-ahead method that allows you to make this warm, sweet dessert even easier!
- Travels Well: If you are looking for an easy fall dessert that will travel well, this is it! The crockpot makes this dish super easy to take to a party or potluck.
- Warm and Cozy: Somewhere between a cobbler, a crisp, and a traditional pumpkin pie, this warm and cozy dessert is just the thing when the leaves start falling.
- Crunchy Grahams: The graham cracker crumble topping adds a satisfying crunch to contrast with the creamy pumpkin filling. So good!
If you are as pumpkin obsessed as I am, make sure to also check out my easy pumpkin bread, this impressive pumpkin cheesecake, or my favorite pumpkin coffee cake.
The Ingredients You’ll Need
You only need a few items to make this recipe and you might already have them all on hand! For full ingredient amounts and directions, scroll to the printable recipe card at the bottom of this post.
- Butter
- Graham Crackers: You can use original graham crackers, honey grahams, or cinnamon grahams – whichever you like.
- Canned Pumpkin Puree: Use homemade pumpkin puree or store-bought canned pumpkin, but do not use canned pumpkin pie mix as it is pre-sweetened and seasoned.
- Sweetened Condensed Milk: Provides the perfect sweetness and creaminess to the pumpkin filling.
- Eggs
- Sugar: A combination of regular granulated sugar and brown sugar adds a rich, caramel-like sweetness.
- Caramel Syrup: You can use homemade salted caramel sauce or store bought caramel sauce drizzled on top as an optional garnish that adds a lot of flavor.
- Pumpkin Pie Spice: Use a store-bought pumpkin pie spice, or you can make your own (recipe included in the recipe card at the bottom of this post.)
How to Make Crockpot Pumpkin Crumble
Putting this recipe together takes only a few minutes, and then the slow cooker does the rest – perfect for busy cooks at Thanksgiving. Here are the steps in order:
- Graham Crackers: Spread melted butter in the crockpot and then line graham crackers along the bottom. Don’t worry about making it perfect.
- Pumpkin Filling: Whisk to combine the pumpkin, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup, and pumpkin pie spice. Pour the mixture into the crockpot, and smooth it out.
- Cook: Cook on HIGH for two hours, covered with a lid. Top the crockpot with a layer of paper towels before adding the lid, to ensure moisture doesn’t drip into the dessert. After two hours, stir the filing well, and then cook for thirty more minutes.
- Crumble Topping: When you’re ready to serve, heat butter in a small skillet and toss in some crushed graham crackers and a bit more pumpkin pie spice. Cook for about 4 to 5 minutes, until they’re warmed through.
- Enjoy: Sprinkle this graham cracker crumble over the pumpkin layer and serve as-is, or with a scoop of ice cream or whipped cream and a drizzle of caramel sauce, if desired.
Helpful Tips
Pumpkin crumble is dreamy and creamy, with the best satisfying crunch! These tips help make sure it turns out perfect:
- Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice to create your own spice blend.
- Graham Crackers: For the graham cracker topping, I crushed my graham crackers until I had small, 1-inch pieces. Some of the graham crackers will be smaller (or crumbs), but just make sure to leave a little bit of texture to get that crunch.
- Mix-Ins: You can add a 1/4 cup of chopped pecans to the graham cracker topping for an added crunch. You can also stir chopped pecans into the pumpkin layer, if you want even more crunchy texture!
- Make-Ahead: You can prep everything ahead of time, if you like. Just assemble the pumpkin crumble in the crockpot insert, cover it with the lid, and stick it in the fridge for up to 24 hours. When you’re ready to cook it, let it sit at room temperature for an hour, and then place it in the crockpot! Cook as directed, and enjoy.
Storing and Reheating
Leftover pumpkin crumble can be stored in an airtight container in the fridge for up to 5 days.
To reheat, just place the desired amount in a microwave-safe dish, and heat for 30 seconds at a time until the dessert is warmed through.
Will This Pumpkin Crumble Freeze Well?
While I haven’t tested freezing and thawing this recipe, the pumpkin pie-like filling should freeze and thaw without too much trouble. However, the crumbly topping may soften and become moist or mushy after freezing and thawing.
More No-Fuss Pumpkin Desserts
- Pumpkin Dip
- Pumpkin Donut Cake
- Pumpkin Delight
- Best Pumpkin Muffins
- No Bake Pumpkin Cheesecake
- Easy Pumpkin Cupcakes
Yield: 8
Crockpot Pumpkin Crumble
This Crockpot Pumpkin Crumble is like a warm pumpkin pie, with a buttery, crunchy graham cracker topping. Serve it with a scoop of vanilla ice cream and watch it disappear!
Ingredients
For the Pumpkin Filling:
- 2 tablespoons butter, melted
- 5 graham crackers
- 2 (15 oz) cans pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 4 large eggs
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 tablespoons caramel syrup
- 1 ½ tablespoons pumpkin pie spice
For the Topping:
- 10 graham crackers, lightly crushed
- 4 tablespoons butter, melted
- 1 teaspoon pumpkin pie spice
Instructions
- Pour butter evenly on the bottom of a 7-quart crockpot. Break apart graham crackers into pieces and line the bottom. It doesn’t need to be perfect.
- In a medium bowl, whisk to combine the pumpkin, sweetened condensed milk, eggs, brown sugar, granulated sugar, caramel syrup and pumpkin pie spice.
- Add pumpkin mixture to crockpot and smooth the top. Place a paper towel on top of the crockpot and then place the lid on top of the crockpot. (The paper towel will help absorb any liquid before it falls into the crockpot). Cook on high for 2 hours.
- After 2 hours, remove lid and paper towel. Stir to combine everything in the crockpot and cook for 30 more minutes, or until the mixture has thickened. (It should be as thick as ice cream.)
- When ready to serve, melt butter in a small skillet over medium heat.
- Add crushed graham crackers and pumpkin pie spice to a skillet and stir to combine. Cook for 4 to 5 minutes, until warmed through.
- Sprinkle the graham cracker crumble over the top of the pumpkin layer. Scoop and serve warm with a scoop of ice cream on top, if desired.
Notes
Storing: Leftover pumpkin crumble can be stored in an airtight container in the fridge. It will stay fresh for up to 5 days.
Reheating: To reheat, just place the desired amount in a microwave-safe dish, and heat for 30 seconds at a time until the dessert is warmed through.
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, you can combine 4 tsp cinnamon, 2 tsp ginger, 1 tsp cloves, 1/2 tsp nutmeg and 1/2 tsp allspice to create your own spice blend.
Graham Crackers: For the graham cracker topping, I crushed my graham crackers until I had small, 1-inch pieces. Some of the graham crackers will be smaller (or crumbs), but just make sure to leave a little bit of texture to get that crunch.
Mix-Ins: You can add a 1/4 cup of chopped pecans to the graham cracker topping for an added crunch. You can also stir chopped pecans into the pumpkin layer, if you want even more crunchy texture!
Make-Ahead: You can prep everything ahead of time, if you like. Just assemble the pumpkin crumble in the crockpot insert, cover it with the lid, and stick it in the fridge for up to 24 hours. When you’re ready to cook it, let it sit at room temperature for an hour, and then place it in the crockpot! Cook as directed, and enjoy.
Nutrition
Calories: 389kcal, Carbohydrates: 64g, Protein: 5g, Fat: 14g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.4g, Cholesterol: 104mg, Sodium: 297mg, Potassium: 130mg, Fiber: 1g, Sugar: 48g, Vitamin A: 389IU, Vitamin C: 0.4mg, Calcium: 71mg, Iron: 2mg
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Sounds delicious! Can you skip the caramel syrup ?
Sure! It will still work!