Save A cozy, crowd-pleasing fall dessert featuring a creamy spiced pumpkin base topped with a buttery brown sugar crumble. All the flavors of pumpkin pie without the fuss of a crust—perfect for Thanksgiving or any autumn gathering.
This pumpkin crisp quickly became a favorite in my family during chilly autumn evenings
Ingredients
- Pumpkin Mixture: 1 (15-ounce / 425 g) can pumpkin puree, 1 (14-ounce / 397 g) can sweetened condensed milk, 2 large eggs, ½ teaspoon salt, 2 teaspoons pumpkin pie spice
- Crisp Topping: 1 cup (200 g) packed brown sugar, 2 cups (250 g) all-purpose flour, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 12 tablespoons (170 g) unsalted butter melted
Instructions
- Step 1:
- Preheat your oven to 350°F (175°C). Grease a 10-inch deep-dish pie plate, a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan with nonstick baking spray.
- Step 2:
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour the pumpkin mixture into the prepared baking dish and spread evenly.
- Step 3:
- In a separate bowl, whisk together the brown sugar, flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice.
- Step 4:
- Pour in the melted butter and mix until large, moist crumbs form. Use your hands or a pastry cutter if needed to achieve a crumbly texture.
- Step 5:
- Evenly sprinkle the crumble topping over the pumpkin mixture.
- Step 6:
- Bake for 45–55 minutes, until the top is deep golden brown, the edges are puffed, and the center is set (it should not jiggle).
- Step 7:
- Remove from the oven and cool for at least 30 minutes before serving.
- Step 8:
- Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
Save Gathering around this dessert has become a cherished tradition for my family during fall holidays
Required Tools
Mixing bowls, whisk, measuring cups and spoons, baking dish (10-inch deep-dish pie plate, 9x9-inch, or 9x13-inch pan), oven, spatula
Allergen Information
Contains Milk (sweetened condensed milk, butter), Eggs, Wheat (all-purpose flour). May contain traces of nuts if added to the topping. Always check ingredient labels for potential allergens or cross-contamination risks.
Nutritional Information
Calories: 259, Total Fat: 12 g, Carbohydrates: 34 g, Protein: 3 g per serving
Save This pumpkin crisp is the perfect cozy dessert to enjoy any autumn evening or festive gathering
Recipe FAQ
- → What spices are used in the pumpkin base?
Pumpkin pie spice, which includes cinnamon, nutmeg, ginger, and cloves, is added to the pumpkin base to bring warm autumn flavors.
- → How is the brown sugar crumble topping made?
The topping combines brown sugar, all-purpose flour, salt, ground cinnamon, and pumpkin pie spice, mixed with melted butter to form moist crumbs.
- → Can nuts be added to the topping?
Yes, adding chopped pecans or walnuts to the crumble topping creates added crunch and texture.
- → What is the best way to serve this dish?
Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
- → How should leftovers be stored?
Leftovers can be refrigerated covered for up to four days or frozen well-wrapped for up to one month.
- → What baking dish sizes work best?
A 10-inch deep-dish pie plate, 9x9-inch pan, or 9x13-inch pan are suitable options for baking this dish.