Pumpkin Pie Crumble Skillet
This Pumpkin Pie Crumble Skillet is the easiest, coziest alternative to pumpkin pie—made with a silky pumpkin filling and a buttery cinnamon crumble that’s not too sweet. Perfect for Thanksgiving or fall gatherings and best served warm with melty vanilla ice cream.
Creator: Leslie Stokes
If you love pumpkin pie but want something a little easier, a little cozier, and honestly… a little more fun to serve, this Pumpkin Pie Crumble Skillet is your new fall obsession. It’s everything we love about classic pumpkin pie—the silky, custardy pumpkin filling, the warm spices, that nostalgic fall flavor—but topped with a buttery cinnamon crumble instead of a pie crust. And in my opinion? It is so much better this way.
I first made this recipe on a random Thursday morning when I wanted something pumpkin-y without committing to making a whole pie, rolling out crust, chilling dough, all the things. Sometimes you just want to dump, whisk, crumble, and bake—and this recipe is exactly that. One bowl for the filling, one bowl for the crumble, into the skillet, and done. Truly the kind of dessert you can throw together while you’re cooking dinner or before friends come over, and it makes your entire home smell like fall.
But the star of this recipe?
The cinnamon streusel.
It gives the pumpkin filling the perfect buttery crunch, kind of like a pumpkin crisp meets pumpkin pie situation. Except… after the first test, the crumble was sweet. Like, a little too sweet for me. You know how sometimes a crumble can go from “yum” to “my teeth hurt”? I wanted something still indulgent but more balanced.
So I pulled the sugar back from 1½ cups to 1 cup, and it made all the difference. You still get that warm, cinnamon-brown sugar vibe without overpowering the pumpkin layer underneath. The pumpkin filling stays the star, like it should. And yes — it turns out exactly the same. No other ingredients need adjusting. The texture stays perfect, still crumbly and crisp, just not overly sweet. Honestly, it almost feels like the way the recipe was meant to be.
And one thing about me… if there is a way to serve something warm with ice cream, I’m doing it. This dessert begs for it. The skillet keeps it warm, the crumble stays golden and crisp, and that cold vanilla ice cream melts down into the pumpkin layer like some kind of pumpkin pie sundae situation. This combo is everything. My kids were scooping it straight from the pan, and Jeff asked if this was going on the Thanksgiving menu. And honestly? Yes. Because it’s easier than pie, it holds up great, and you can make it ahead without any fuss.
What I love most about this recipe is how forgiving it is. You can’t mess it up. No crust to shrink, no cracks in the filling, none of that holiday baking stress. Just a silky pumpkin base topped with an easy crumb that bakes up perfectly every single time. And because everything goes straight into a cast iron skillet, it feels so rustic and cozy and “fall at home.” It’s the definition of low effort, high reward.
If you’re hosting Thanksgiving and want a dessert that isn’t another pie but still feels warm and nostalgic, this is such a good option. It travels well, reheats beautifully, and looks gorgeous served right from the skillet with a big scoop of ice cream melting into all the crevices. It’s one of those desserts people aren’t expecting, but they’ll end up asking you for the recipe.
This Pumpkin Pie Crumble Skillet has officially become one of those recipes I’ll make all season long. It’s simple enough for a regular weeknight but special enough for the holidays. And it has that warm, cozy, straight-from-the-oven fall moment that everyone loves.
If you’re looking for a dessert that feels nostalgic but also new, that takes less than an hour start to finish, and that your whole family will devour… this is it. Serve it warm, add the ice cream, and enjoy one of the easiest, most delicious fall desserts ever.
Let me know if you want a Christmas version too — I’m already dreaming up gingerbread crumble ideas.
Tips for making ahead
Make-Ahead Tips
If you’re prepping for a big holiday or busy hosting:
Bake it fully, then let it cool.
Store it covered in the fridge.
Reheat at 300°F for about 10–12 minutes until warm.
Add ice cream right before serving.
The crumble holds up surprisingly well and doesn’t get soggy.
Storing Leftovers
If you somehow have leftovers:
Store in an airtight container in the fridge for up to 3 days.
Microwave to rewarm (or warm in the oven for best results).
It tastes just as good reheated. Truly.
Pumpkin Pie Crumble Skillet
Ingredients
Pumpkin Pie Layer:
- 1 15 oz can pumpkin purée
- 1 cup granulated sugar
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ⅔ cup heavy cream
Cinnamon Streusel:
- 2 cups all-purpose flour
- 1 cup granulated sugar reduced from 1½ cups
- 2 teaspoons cinnamon
- ½ teaspoon salt
- 12 tablespoons 1½ sticks unsalted butter, melted
Let's Make It
- Preheat the oven to 375°F. Butter a 12-inch cast iron skillet or medium casserole dish and set aside.
- Make the pumpkin layer: In a large bowl, whisk together pumpkin, sugar, eggs, pumpkin pie spice, salt, and vanilla. Whisk in the heavy cream until smooth. Pour into the skillet.
- Make the crumble: In a medium bowl, whisk flour, sugar, cinnamon, and salt. Pour in melted butter and mix with a fork until crumbly. Sprinkle evenly over the pumpkin mixture.
- Bake 40–45 minutes, until the filling is set and the top is golden. If the top browns too quickly, lightly cover with foil.
- Rest 10 minutes, then serve warm with vanilla ice cream.
Nutrition Facts
Nutritional Information (per serving, 8 servings)
(Based on reduced-sugar crumble)
Calories: 458
Protein: 6g
Carbs: 58g
Fat: 22g
Fiber: 3g
Sugar: 34g
