Creamy Spiced Pumpkin Crisp (Printable Version)

A creamy spiced pumpkin base topped with buttery brown sugar crumble for a cozy fall dessert.

# Components:

→ Pumpkin Mixture

01 - 1 (15-ounce) can pumpkin puree
02 - 1 (14-ounce) can 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

# Preparation steps:

01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan using nonstick baking spray.
02 - In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour mixture into prepared dish and spread evenly.
03 - In a separate bowl, whisk together brown sugar, flour, ½ teaspoon salt, cinnamon, and 1 teaspoon pumpkin pie spice.
04 - Pour melted butter into dry mixture and stir until large, moist crumbs form. Use hands or a pastry cutter as needed to create a crumbly texture.
05 - Evenly distribute crumble topping over pumpkin layer. Bake 45 to 55 minutes until the topping is deep golden, edges puffed, and center is set without jiggle.
06 - Remove from oven and allow to cool for at least 30 minutes before serving.
07 - Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Crowd-pleasing fall dessert
  • Easy to make with simple ingredients
02 -
  • Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month
  • Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves)
03 -
  • Use unsalted butter melted for best texture
  • Allow crisp to cool before serving to set properly
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