Ingredients:

  • 1 (15 ounce) can pumpkin puree (425g)
  • ½ cup granulated sugar (100g)
  • ¼ cup packed light brown sugar (50g)
  • ½ cup heavy cream (120ml)
  • 1 large egg (approx. 50g without shell)
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract (5ml)
  • ½ cup all-purpose flour (60g)
  • ½ cup rolled oats (45g)
  • ¼ cup packed light brown sugar (50g)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into small cubes (85g)

Instructions:

  1. In a large bowl, combine pumpkin puree, granulated sugar, brown sugar, heavy cream, egg, pumpkin pie spice, cinnamon, ginger, nutmeg, salt, and vanilla extract. Whisk until smooth and well combined.
  2. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt.
  3. Add the cold, cubed butter to the crumble mixture. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
  4. Divide the pumpkin filling evenly among the prepared ramekins. Sprinkle the crumble topping evenly over the filling in each ramekin.
  5. Bake in a preheated oven at 375°F (190°C) for 30 minutes, or until the topping is golden brown and the filling is set.
  6. Let the crumble pots cool slightly before serving. Serve warm.