- The Thanksgiving Pumpkin Crumb Pie pairs creamy spiced pumpkin filling with a buttery brown sugar crumb topping for rich, cozy texture contrast.
- The recipe is simple, customizable, and prep-friendly—make crust, crumb topping, or bake a day ahead for low-stress holiday serving.
- Follow key tips—keep ingredients cold, avoid overmixing, bake on lower rack, and cool fully for perfect slices and crisp topping.
Last Updated on October 13, 2025 by Souhail
Every Thanksgiving, I love revisiting the classics—but with a twist that makes them feel brand new. This Thanksgiving Pumpkin Crumb Pie is exactly that: the comforting, creamy pumpkin pie we all know and love, but crowned with a buttery brown sugar crumb topping that adds texture and a hint of caramel-like sweetness. It’s the kind of pie that makes everyone ask for seconds (and the recipe).
What I adore about this pie is how it bridges cozy tradition with irresistible crunch. The filling is velvety smooth, gently spiced with cinnamon and nutmeg, while the crumb topping bakes into golden perfection. It’s a showstopper on any Thanksgiving table and equally delightful for Friendsgiving, fall potlucks, or even a cozy weekend baking session.
Whether you’re a seasoned baker or just getting into holiday baking, this recipe is simple, reliable, and guaranteed to impress—especially with a big dollop of whipped cream on top.
Table of contents
- Why You’ll Fall in Love with This Thanksgiving Pumpkin Crumb Pie
- What to Prep Ahead (So You’re Not Rushing Later)
- How To Make It
- Pro Tips for Success: How to Nail the Perfect Pumpkin Crumb Pie
- Variations to Try: Your Pie, Your Style
- Serving Suggestions: How to Make It Shine on the Table
- FAQs
- Wrapping Up: A Slice of Thanksgiving Happiness
Why You’ll Fall in Love with This Thanksgiving Pumpkin Crumb Pie
Pumpkin pie is a Thanksgiving icon—but when you add a buttery crumb topping, something magical happens. It transforms into a dessert that’s rich, cozy, and a little unexpected. Here’s why this version works so beautifully:
- The Texture Combo Is Pure Perfection: The creamy, custard-like pumpkin filling contrasts perfectly with the crispy, caramelized crumb topping. Every bite gives you that dreamy mix of smooth and crunchy.
- Simple Ingredients, Big Flavor: You don’t need fancy ingredients to make it taste bakery-quality. Pantry staples like brown sugar, butter, and pumpkin puree do all the heavy lifting.
- No Blind Baking Required: Unlike some pies, this recipe skips extra steps without compromising texture or structure.
- Foolproof for Busy Holidays: The filling and crumb topping come together in minutes, making it a low-stress dessert for your Thanksgiving spread.
- Easily Customizable: You can make it your own by adjusting the spice blend, swapping in a graham cracker crust, or even making it gluten-free with your favorite flour alternative.
And the best part? It makes your kitchen smell like Thanksgiving from the moment it hits the oven.
What to Prep Ahead (So You’re Not Rushing Later)
The holidays can get hectic, but a few smart prep steps can make this pie a total breeze when it’s go-time. Here’s what I recommend getting done early:
- Make the Pie Crust: You can prep and chill your unbaked crust up to two days in advance. If using store-bought, keep it in the fridge until ready to fill.
- Prepare the Crumb Topping: Mix your brown sugar, flour, butter, and cinnamon ahead of time, then refrigerate it in an airtight container.
- Measure the Filling Ingredients: Combine the dry filling ingredients (like sugar and spices) in a small bowl so you’re ready to whisk and pour on baking day.
- Bake the Pie the Day Before: This pie actually tastes better once it’s cooled and rested for several hours. Just store it covered at room temperature or in the fridge overnight.
With those steps done, all that’s left is to bake, cool, and serve a slice of fall heaven.
How To Make It
Thanksgiving Pumpkin Crumb Pie
8
servings15
minutes50
minutes385
kcalThis Thanksgiving Pumpkin Crumb Pie combines everything you love about traditional pumpkin pie with a buttery, cinnamon-scented crumb topping that adds an irresistible crunch. It’s a cozy, make-ahead dessert that’s perfect for the holidays or any fall gathering.
Ingredients
- For the Pie
1 unbaked 9-inch pie crust
1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
2 large eggs
0.75 cup granulated sugar
1.5 tsp pumpkin pie spice
- For the Crumb Topping
1 cup brown sugar
0.75 cup all-purpose flour
0.5 cup (1 stick) cold unsalted butter, cubed
1 tsp ground cinnamon
Directions
- Start by preheating your oven to 375°F (190°C) and placing your pie crust in a 9-inch pie pan. If you’re using a store-bought crust, make sure it’s thawed but still cold.
- In a medium mixing bowl, whisk together the pumpkin puree, evaporated milk, eggs, sugar, and pumpkin pie spice until smooth and creamy. The mixture should be thick but pourable.
- Next, pour the pumpkin filling into the pie crust, spreading it evenly with a spatula. Set it aside while you make the topping.
- In a separate bowl, combine the brown sugar, flour, butter, and cinnamon using your fingers or a pastry cutter until large, coarse crumbs form. It should look crumbly and slightly moist.
- Sprinkle the crumb topping generously over the pumpkin filling, covering the surface completely but without pressing it down too much.
- Bake for 45–50 minutes, or until the center is set and the crumb topping is golden brown. You can test doneness by gently shaking the pan—if the center jiggles slightly but not like liquid, it’s ready.
- Once baked, let the pie cool completely on a wire rack before slicing. Cooling allows the filling to firm up perfectly.
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra-special finish.
Notes
- For an extra-spiced version, add a pinch of nutmeg or clove to the filling.
- If the crumb topping starts to brown too quickly, cover loosely with foil during the last 10 minutes of baking.
- Want a nuttier texture? Mix chopped pecans into the crumb topping.
- Chill leftovers to enjoy the pie cold—the flavors deepen overnight.
- Always cool the pie before slicing to avoid a runny filling.
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Pro Tips for Success: How to Nail the Perfect Pumpkin Crumb Pie
You know that moment when your pie comes out of the oven looking bakery-perfect? That’s the goal here — and trust me, it’s easier than you think. Let’s chat about how to make your Thanksgiving Pumpkin Crumb Pie turn out flawless every single time.
- Keep Everything Cold: A cold crust and cold butter in the crumb topping are key to getting that flaky crust and crunchy crumb texture.
- Don’t Overmix the Filling: Whisk just until smooth. Overmixing can add air bubbles and make your pie crack while baking.
- Bake on the Lower Rack: This helps the bottom crust cook through while keeping the topping crisp.
- Let It Cool Completely: It’s tempting to slice it early, but cooling allows the custard to set for clean, beautiful slices.
- Pair It Right: If you’re planning a full Thanksgiving spread, this pie goes perfectly with a comforting main dish like this cozy Pillsbury Chicken Pot Pie recipe. The mix of savory and sweet makes the meal unforgettable.
If you follow these simple steps, your pie will not only taste incredible but look photo-worthy on your Thanksgiving dessert table.
Variations to Try: Your Pie, Your Style
Part of the fun of baking is putting your own spin on things. This pumpkin crumb pie is an amazing base recipe, and there are so many delicious directions you can take it.
- Graham Cracker Crust: Swap the pastry crust for a homemade graham cracker crust for a sweeter, crunchier foundation. Press it firmly into the pan and bake for 10 minutes before adding the filling.
- Pecan Crumb Topping: Add ½ cup of chopped pecans to your crumb mixture for a nutty, buttery crunch. It’s like merging this pie with a Texas Chocolate Pecan Pie — rich, warm, and extra indulgent.
- Mini Pumpkin Crumb Pies: Make the recipe in a muffin tin for adorable, individual servings. Bake for about 25–30 minutes instead of 50.
- Pumpkin Bread Twist: If you love the flavor combo of pumpkin and streusel, try using this topping on a Homemade Pumpkin Bread. It adds a bakery-style crunch that’s irresistible.
- Dairy-Free Version: Replace evaporated milk with coconut milk and use plant-based butter for a vegan-friendly pie that still tastes decadent.
- Pumpkin Crumb Pie à la Mode: Warm up your slice and top it with a scoop of vanilla ice cream or a drizzle of caramel sauce — a dessert that rivals even the most elegant fall treats.
Experimenting with these versions can help you tailor this pie for every taste or dietary need.
Serving Suggestions: How to Make It Shine on the Table
When it comes to presentation, this Thanksgiving Pumpkin Crumb Pie deserves the spotlight. I love serving it on a rustic wooden board or a marble cake stand, dusted lightly with powdered sugar for that extra “wow” factor.
For the ultimate fall dessert experience, serve warm slices with homemade whipped cream or a scoop of vanilla ice cream. You can also drizzle a touch of maple syrup or caramel sauce over the top for an extra festive touch.
If you’re hosting a big Thanksgiving feast, pair this pie with a cozy beverage like this Non-Alcoholic Thanksgiving Punch. It’s refreshing, kid-friendly, and complements the pie’s warm spices beautifully.
FAQs
Absolutely! This pie actually tastes even better the next day. You can bake it up to two days in advance, let it cool completely, and then cover and refrigerate it. When you’re ready to serve, bring it to room temperature or warm it in a 300°F oven for about 10 minutes.
Cracks usually happen when the pie is overbaked or the oven temperature is too high. To prevent this, bake until the center jiggles slightly (like gelatin) but isn’t liquid. It will continue setting as it cools. Cooling the pie slowly on a wire rack also helps avoid cracks.
Your Thanksgiving Pumpkin Crumb Pie is done when the edges look set and the center has a gentle wobble. You can also insert a knife about an inch from the center — if it comes out mostly clean, your pie is ready.
Yes, definitely! Just roast and puree fresh pumpkin until smooth, then strain it to remove excess moisture. You’ll need about 1¾ cups of puree to replace one 15-ounce can. Fresh pumpkin gives a slightly lighter flavor, but both versions are delicious.
The key is to bake the pie long enough for the topping to caramelize and crisp. Also, don’t cover the pie while it’s still warm — that traps steam, which can soften the topping. If you want to revive it later, a quick 5-minute reheat in the oven brings the crunch right back.
Pumpkin pie is a classic with whipped cream or vanilla ice cream, but it also pairs beautifully with warm drinks or other fall desserts. Try adding variety to your dessert table with something like this Texas Chocolate Pecan Pie for a little chocolatey contrast — guests will love the mix!
Wrapping Up: A Slice of Thanksgiving Happiness
There’s something truly special about baking a Thanksgiving Pumpkin Crumb Pie. It’s not just about the flavor — though that combination of creamy pumpkin custard and buttery crumb topping is hard to beat — it’s about creating a moment. When the kitchen fills with that sweet, spiced aroma and you pull a golden, bubbling pie from the oven, it feels like Thanksgiving in its purest form.
This recipe is all about comfort, warmth, and sharing something from the heart. Whether you’re baking it for a big family feast or a quiet fall evening at home, it’s guaranteed to bring smiles (and maybe a few requests for seconds).
So go ahead — make it, serve it, and savor every crumb. After all, that’s what this season is all about.