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!
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.