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 staple at our family autumn gatherings. Its warm spices and buttery topping always receive rave reviews.
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 dessert is perfect to share with loved ones during chilly evenings filled with laughter and warmth.
Notes
For added crunch stir ½ cup chopped pecans or walnuts into the topping Great for making ahead and reheating 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 blends simplicity and festive flavors making it a go-to fall dessert.
Recipe Questions & Answers
- → What spices are used in the pumpkin base?
The pumpkin base is flavored with pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves, enhancing its warm autumnal flavor.
- → Can I add nuts to the topping?
Yes, you can stir in half a cup of chopped pecans or walnuts into the crumble topping to add a crunchy texture.
- → How do I know when the crisp is done baking?
It’s ready when the topping is deep golden brown, edges are puffed, and the center is set without any jiggle.
- → What are suitable dish options for baking?
You can use a 10-inch deep-dish pie plate, a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan lined with nonstick spray.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to 4 days or freeze well-wrapped for up to 1 month to maintain freshness.
- → Can this dessert be made ahead of time?
Yes, it’s great for making ahead and reheating individual portions in the microwave before serving.