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 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.
Save 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
Save 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.