Cozy spiced pumpkin crisp (Print View)

Spiced pumpkin base topped with a buttery brown sugar crumble, perfect for fall gatherings.

# Components:

→ Pumpkin Mixture

01 - 1 can (15 ounces) pumpkin puree
02 - 1 can (14 ounces) sweetened condensed milk
03 - 2 large eggs
04 - ½ teaspoon salt
05 - 2 teaspoons pumpkin pie spice

→ Crisp Topping

06 - 1 cup packed brown sugar
07 - 2 cups all-purpose flour
08 - ½ teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon pumpkin pie spice
11 - 12 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, 9x9-inch pan with 3-inch sides, or 9x13-inch pan with nonstick spray.
02 - Whisk together pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour mixture evenly into prepared baking dish.
03 - In a separate bowl, whisk brown sugar, flour, ½ teaspoon salt, cinnamon, and pumpkin pie spice. Add melted butter and mix until large moist crumbs form.
04 - Evenly sprinkle the crumble topping over the pumpkin mixture to cover.
05 - Bake 45 to 55 minutes until top is deep golden brown, edges are puffed, and center is set without jiggle.
06 - Remove from oven and let cool at least 30 minutes to set properly.
07 - Enjoy warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Creamy spiced pumpkin base
  • Buttery brown sugar crumble topping
02 -
  • Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month
  • For added crunch, stir ½ cup chopped pecans or walnuts into the topping
03 -
  • Use fresh pumpkin pie spice for the best flavor
  • Allow the crisp to cool completely before serving for clean slices
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