Pin it 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&mdash perfect for Thanksgiving or any autumn gathering.
This pumpkin crisp has become a favorite in my family every fall especially during holiday gatherings.
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.
Pin it My family enjoys gathering around this warm pumpkin crisp each fall creating lasting memories.
Notes
Substitute homemade pumpkin pie spice if preferred by blending cinnamon nutmeg ginger and cloves. 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.
Pin it This pumpkin crisp makes the perfect autumn dessert to share with loved ones warm and comforting.
Recipe FAQs
- → What spices enhance the pumpkin base?
Warming spices like cinnamon, nutmeg, ginger, and cloves are used, blended into pumpkin pie spice for a balanced autumn flavor.
- → How can I add texture to the topping?
Mixing chopped pecans or walnuts into the brown sugar crumble adds a delightful crunch to the topping.
- → What is the best serving temperature?
Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream for a creamy contrast.
- → How long should it bake for optimal texture?
Baking for 45–55 minutes until the crumble is a deep golden brown ensures a crisp topping with a set, creamy center.
- → Can this be prepared in advance?
Yes, it stores well in the refrigerator for up to 4 days and can be frozen for extended storage; reheat as needed.
- → What tools are recommended for preparation?
Mixing bowls, a whisk, measuring cups and spoons, and a suitable baking dish will help create smooth layers and an even topping.