Pumpkin Pie Crumble Cups
A Cozy Fall Treat with Protein, Iron & Fibre
There’s something about pumpkin spice season that makes everything feel a little cozier. The cooler mornings, the changing leaves, and the return warming spices make fall the perfect time to bring comforting flavours back into the kitchen.
But what if your pumpkin pie craving could inspire something a little more nourishing, too?
Meet my Pumpkin Pie Crumble Cups — a simple, fall-inspired recipe featuring warmly spiced pumpkin filling and a crunchy almond, pumpkin seed and hemp crumble. They have all the familiar flavours of pumpkin pie, with a delicious twist that makes them perfect for breakfast, an afternoon snack, or a sweet bite after dinner.
And the best part? They bring together ingredients that contribute protein, iron and fibre, making this a treat you can feel good about enjoying.
Why I Love These Pumpkin Pie Crumble Cups
At Her Rooted Table, I believe nourishment should be enjoyable, practical and rooted in real food. It doesn't have to mean complicated recipes, restrictive rules or giving up the foods you love.
Sometimes, it simply means bringing a few nourishing ingredients together in a way that tastes amazing.
Here's what makes these little cups worth adding to your fall recipe rotation.
A Little Pumpkin Spice, a Lot of Fall Comfort
The pumpkin filling is gently simmered with warming spices like cinnamon, ginger, nutmeg and a touch of clove. This helps bring the flavours together while giving the pumpkin a soft, spoonable texture. The crumble adds a satisfying contrast, combining almonds, oats, pumpkin seeds and hemp hearts for a nutty, lightly sweet crunch. A little yogurt on top is optional if you'd like an extra finishing touch, but these cups are delicious without it, too.
Enjoy them chilled or slightly warmed, depending on your preference.
How to Enjoy Them
These Pumpkin Pie Crumble Cups are wonderfully versatile. Try them as:
A fall breakfast: Pair with yogurt or eggs for a more substantial meal.
An afternoon snack: Enjoy one with a cup of tea or coffee.
A make-ahead treat: Prepare a batch to have on hand for busy days.
A simple dessert: Add your favourite berries or an optional spoonful of yogurt.
Store the cups in a covered container in the refrigerator and enjoy within a few days. For the best texture, keep the crumble separate until serving if you prefer it extra crunchy.
Pumpkin Pie Crumble Cups
A bright late-summer bowl with roasted salmon, juicy peach + ginger salsa and a garden pesto made with carrot tops, herbs and hemp hearts. Choose your favourite fibre-rich base to make it your own.
Prep time: 15 minutes
Chill time: 30–60 minutes
Serves: 4 portions
Ingredients
Pumpkin Seed & Almond Crumble:
1½ cups packed fresh basil
¾ cup tender carrot tops, thick stems removed
½ cup fresh parsley
¼ cup fresh mint
⅓ cup hemp hearts
1–2 garlic cloves
Zest of 1 lemon
2 tbsp fresh lemon juice
½ cup avocado oil
½ tsp sea salt
Freshly ground black pepper
2–3 tbsp cold water, as needed
Creamy Pumpkin Filling:
1 cup plain pumpkin purée
2 tbsp smooth almond butter
¼ cup coconut cream (the thick cream only; do not add the liquid)
2–3 tbsp pure maple syrup, to taste
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground ginger
⅛ tsp ground nutmeg
⅛ tsp ground allspice
A small pinch of ground cloves
Pinch of sea salt
Yogurt Topping (optional)
½ cup plain coconut yogurt
¼ tsp vanilla extract
1 tsp maple syrup, optional
1 tsp cinnamon
Method
In a bowl, combine the ground almonds, pumpkin seeds, hemp hearts, cinnamon, ginger, and salt. Stir in the almond butter and maple syrup and bring together until the mixture forms a lightly sticky, crumbly texture.
In a separate bowl, whisk together the pumpkin purée, almond butter, coconut cream, maple syrup, vanilla, cinnamon, ginger, nutmeg, allspice, cloves, and salt until smooth and creamy.
Stir together the yogurt, vanilla, maple syrup and cinnamon until smooth.
Divide the crumble between four small jars. Spoon or pipe the pumpkin filling over the crumble, followed by the yogurt topping. Finish with the remaining crumble and a sprinkle of pumpkin seeds.
Enjoy topped with extra pumpkin seeds and cinnamon, if desired.
Storage: Keep covered in the refrigerator for up to 3 days. For the best texture, reserve some crumble to add just before serving.
Her Rooted Table Nourishment Note
As we move through perimenopause, I love coming back to the simple things we can do to nourish ourselves a little better each day — without overcomplicating it. 🤎