| Instructions |
| Line the bottom of a 9 x 13 baking pan with parchment paper and set aside. |
| Add all the pumpkin pie filling ingredients to a high-speed blender and set aside. |
| Preheat the oven to 350 F. |
| Add all the crumble ingredients into a food processor (except the walnuts) and pulse until combined and the mixture starts to clump together (approx. 1 minute). |
| Then add the chopped walnuts and pulse with a couple quick pulses – just to combine, not to break down the walnuts. Set aside. |
| Blend the pumpkin pie filling ingredients using a high-speed blender for about a minute. It may take a bit to get it to start blending so you might have to stop and start a few times. |
| Next assemble the dish. Take 1/3 of the crumble mixture and sprinkle it all over the bottom of the parchment lined baking dish. |
| Then gently place the pumpkin pie filing on top and gently smooth it out over the bottom layer of crumble. It will be thick so you will need a spatula to get it out of the blender container. |
| Then sprinkle the remaining crumble mixture evenly on top. |
| Lightly press the top crumble down onto the pumpkin pie filling to secure everything together. |
| Create a foil cover by unrolling a long piece of foil that is slightly more than double the size of the baking dish. Fold it in half, then fold over 1/4 inch all the way around the edges to create a strong flat piece of foil. This is the cover that will go on top of the baking dish to protect the crumble while it is in the oven. |
| Place the pumpkin pie crumble into the oven on the center rack, then place the foil cover over top. This cover should lay completely flat over top of the baking dish (the foil should not touch the crumble). This will prevent the crumble from burning or over-browning. (It is just a flat piece of foil, tucking it is not required). |
| Bake at 350 F for 40 minutes. Then remove the foil, and bake for another 15 minutes uncovered. Total baking time is 55 minutes. Watch the crumble occasionally during this last 15 minutes to prevent from over-browning. If the crumble starts to get too brown, simply put the foil cover back on. |
| Remove from the oven and allow to stand for a minimum of 1 hour before serving. This allows the pumpkin to firm up and set. |
| Serve warm. It is equally delicious served cold or at room temperature. |
