Save to Pinterest 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 gatherings every autumn because it combines nostalgic flavors without the complicated crust.
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 to Pinterest This recipe always brings us together as we reminisce about past holidays while enjoying a warm slice fresh from the oven.
Notes
For added crunch stir ½ cup chopped pecans or walnuts into the topping Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves)
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 to Pinterest This pumpkin crisp is a simple yet flavorful dessert that impresses every time.
Ask About This Recipe
- → What spices enhance the pumpkin base?
Pumpkin pie spices including cinnamon, nutmeg, ginger, and cloves bring warm, cozy flavors to the pumpkin mixture.
- → How is the crumb topping prepared?
The topping combines brown sugar, flour, salt, cinnamon, pumpkin pie spice, and melted butter to form large crumbly pieces before baking.
- → Can this dessert be made ahead of time?
Yes, it stores well covered in the refrigerator for up to four days or frozen for up to one month, and reheats easily in the microwave.
- → What baking dishes are suitable?
A 10-inch deep dish pie plate, 9x9-inch pan with sides, or a 9x13-inch pan can be used for even baking and easy serving.
- → Are there options to add texture or flavor?
Chopped pecans or walnuts can be stirred into the topping for added crunch and depth.