Cozy Spiced Pumpkin Crisp

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 has become a favorite at our autumn dinners, bringing warmth and comfort to every gathering.

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.

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This recipe always brings my family together, creating warm moments and sweet memories each fall.

Notes

Store leftovers covered in the refrigerator for up to 4 days or freeze (well-wrapped) for up to 1 month. Great for making ahead—reheat individual portions in the microwave.

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

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This pumpkin crisp is the perfect autumn treat to share and enjoy with warm spices and a crunchy topping every time.

Recipe FAQs

→ What spices enhance the pumpkin flavor?

A blend of pumpkin pie spice including cinnamon, nutmeg, ginger, and cloves brings warmth and depth to the pumpkin base.

→ Can I add nuts to the topping?

Yes, chopped pecans or walnuts can be mixed into the crumble for added texture and nutty flavor.

→ What baking dish sizes work best for this dessert?

Use a 10-inch deep-dish pie plate, a 9x9-inch pan, or a 9x13-inch pan to bake evenly.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to 4 days or freeze well-wrapped for up to one month.

→ What serving suggestions complement this dessert?

Serve warm or at room temperature with a scoop of vanilla ice cream or whipped cream for extra creaminess.