This recipe doesn’t really have a little story of its own. I’ve been a big fan of apple crumble for years. Yet, making a crumble using pumpkin somehow just never occurred to me until recently. But as usual I console myself thinking that it is better late than never! Now that I’ve discovered how beautifully the crumble marries with pumpkin this has become one of my staple winter dessert recipes! You can serve it warm, cold, with freshly whipped cream, vanilla or tahini ice cream or just plain.
This is a quick, fuss free and most satisfying ‘comfort’ dessert you can whip up in almost no time! So let’s get on with it…


  • 500 gr pumpkin or butternut squash
  • 125 gr caster sugar
  • ¼ tsp ginger
  • ¼ tsp cinnamon
  • 1/8 tsp cloves
  • Some freshly grated nutmeg, pinch of salt


For the crumble

  • 175 gr wholewheat flour
  • 150 gr butter, cold
  • 3 tbsp Brown sugar
  • 1 dl or a heaping 1/3 cup of roughly chopped walnuts, or same amount of pumpkin seed

Step by step method

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  1. Heat oven to 200-225 C (400-430 F) Lightly grease an ovenproof dish (about 20×20 cm or 8×8 inch) or 4-6 small dishes with some butter or cooking spray.
  2. Cut pumpkin into 2-2,5 cm (about 1 inch) cubes.
  3. Combine sugar and spices in a large bowl, add cubed pumpkin and mix well to coat the pieces. Then transfer to prepared dish or dishes.
  4. To make the crumble, combine flour, pinch salt and brown sugar in a bowl. Cut cold butter into cubes and add to the flour. Make dough with the tip of your fingers, or using a fork or a pastry blender. The aim is to obtain a crumbly consistency so do not overmix the dough!
  5. If you wish to add walnuts, do it now and gently blend to combine into the crumbly dough.
  6. Spread dough over the pumpkin to cover completely (or divide equally among portion size dishes). If you did not use walnuts in the dough you can sprinkle a handful of pumpkin seeds on top.

  7. Place on 2nd or 3rd rack in oven and bake for about 25 minutes or until golden and crispy on top. Refrigerate any leftovers.