It dawned on me last week, why is pumpkin pie, the only way pumpkin is served on thanksgiving. What about pumpkin crisps, crumbles, or cobblers. I find it hard to believe that no one wants to eat any of those?

So I set out to make one. I wouldn’t say I am afraid of making pie but it always feels to time intensive, and crumbles feel so much easier and the topping is just as delicious, if not more.

To make this crumble even better, I added toasted hazelnuts on top. And of course option (even though its totally not optional for me) ice cream!

Pumpkin Hazelnut Crumble

because crumble want a spot on your thanksgiving table.

Servings 8

Ingredients

For the crumble topping:

1/3 cup AP Flour
1/3 cup old fashioned oats
3 tbsp butter
1 tsp pumpkin pie spice
3 tbsp brown sugar

For the pie:

2 eggs
1 can pumpkin
1 tsp vanilla
2 tbsp pumpkin pie spice
1/4 cup sugar
1 pinch of salt
1/4 cup sugar
1/4 cup hazelnuts

Optional

vanilla ice cream

Instructions

Preheat oven to 350 degrees.
Spray a cooking dish with cooking spray.

Make the crumble topping.

Cube the cold butter.
Add the flour, oats, sugar, butter, and spices to a bowl.
Mix with a fork until well combined, and crumbly.
Over medium heat, whisk eggs and mix in the pumpkin puree and vanilla until the texture is even and smooth.

Make the pumpkin pie filling

Add in the pumpkin pie spice, sugar, and salt into the pot. Continue mixing over medium heat for about 5 minutes.
Remove from heat, then mix in the greek yogurt until the texture is smooth.
Pour the pumpkin pie mixture into the dish.
Lightly press the crumble mixture on top of the pumpkin pie filling.
put the pie dish into the oven for 40 minutes.
While the pumpkin crumble is cooking, place 1/4 cup of halved hazelnuts on a baking sheet. Toast for 8-10 minutes.
When the pumpkin crumble comes out of the oven, place the hazelnuts on top of the crumble.

Recipe Notes

Serve with vanilla ice cream if you wish. It is technically optional, but ice cream is never optional in my book!

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