I’m a self professed summer girl. I truly love all things summer, especially pool parties, and working on my tan while floating in the pool with a refreshing icy cold drink in hand. I love getting my hands in the dirt and gardening. Is there anything better than picking sweet sun ripened tomatoes that you grew in your own garden? Then there’s camping, hiking, long lazy dinners spent on the patio with family and friends enjoying the sunset…yep, I’m definitely a summer girl. But when fall rolls around, I’m not gonna lie, I do love pumpkin spice everything!!! This recipe is one of those recipes that you are definitely going to want to try. If you love pumpkin pie and you love the crumb topping on a good coffee cake you are going to love this delectable dessert! It gives you the best of both! The creamy pumpkin pie filling topped with an insane amount of crunchy sweet crumb topping! You’re going to want to save this one for the Thanksgiving table, for sure! I guarantee it will become a family favorite. It’s that good!
How to make Pumpkin Pie Coffee Cake:
Prepare the pumpkin filling:
Start by preheating your oven to 350℉.
Generously grease a baking dish with butter or non stick cooking spray. Set aside.
TIP: A 9×9 inch pan or an oval baking dish like the one in the picture below both work well.
In a mixing bowl whisk eggs together. Add heavy whipping cream, pumpkin purée, sugar, vanilla, salt, cinnamon, pumpkin pie spice, ground ginger and ground cloves.
Whisk all the ingredients together until well combined and you have a smooth batter.
Pour the pumpkin mixture into the prepared baking dish. Set aside while you prepare the crumb topping.
Prepare the crumb topping:
In a mixing bowl stir together all the dry ingredients with a wooden spoon; flour, sugar, baking powder, baking soda, and salt until combined.
Stir the melted butter and vanilla extract into the dry ingredients.
Stir together until you have a mixture that resembles wet sand.
Sprinkle the crumb topping on top of the pumpkin filling in the prepared baking dish in an even layer to completely cover the pumpkin filling.
Bake for 40 to 45 minutes, or until the crumb topping is puffed and golden brown.
Remove from the oven and allow to cool completely for 4-5 hours.
To serve, top each piece with a dollop of freshly whipped cream.
Who doesn’t love a good old fashioned pumpkin pie for dessert when Thanksgiving and Christmas roll around? This coffee cake version blows that basic pumpkin pie out of the water! The topping gets crispy and crunchy as it bakes in the oven and it’s the perfect, not too sweet, accompaniment to the creamy, dreamy pumpkin spice filling hiding underneath. You get all the flavor of a traditional pumpkin pie but with a delectable crumb topping that will have you coming back for seconds! Be sure to give this easy to prepare recipe a try. I’m betting you will fall in love with it after your very first bite and a regular old pumpkin pie just won’t do any longer! Go on…prove me wrong!
Pumpkin Pie Coffee Cake
Equipment
- 2 qt. Oven safe casserole dish.
Ingredients
For the creamy pumpkin layer:
- 4 large eggs
- ⅔ cup heavy whipping cream
- 15 oz canned pumpkin purée
- ¾ cup white granulated sugar
- 1 tsp vanilla extract
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ½ tsp ground ginger
- ¼ tsp ground cloves
For the crumb topping:
- 2 cups all purpose flour
- 1 cup white granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 10 tbsp butter, melted
- 2 tsp vanilla extract
Instructions
Prepare pumpkin filling:
- Grease baking dish with butter or non stick cooking spray. Set aside.
- Preheat oven to 350℉.
- In a mixing bowl add eggs, heavy whipping cream, pumpkin purée, sugar, vanilla, salt, cinnamon, pumpkin pie spice, ground ginger and ground cloves.
- Whisk all the ingredients together until well combined and you have a smooth batter.
- Pour the pumpkin mixture into the prepared baking dish. Set aside while you prepare the crumb topping.
Prepare crumb topping:
- In a mixing bowl stir together all the dry ingredients with a wooden spoon; flour, sugar, baking powder, baking soda, and salt until combined.
- Stir the melted butter and vanilla extract into the dry ingredients. Stir together until you have a mixture that resembles wet sand.
- Sprinkle the crumb topping on top of the pumpkin filling in the prepared baking dish in an even layer to completely cover the pumpkin filling.
- Bake for 40 to 45 minutes, or until the crumb topping is puffed and golden brown.
- Remove from the oven and allow to cool completely for 4-5 hours.
- To serve, top each piece with a dollop of freshly whipped cream.
Did you make this?
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Remember…Jesus ❤️’s you!