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&mdashperfect for Thanksgiving or any autumn gathering.
This pumpkin crisp quickly became a family favorite whenever the leaves start to change. It's my go-to dessert for gathering friends and relatives around the table.
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
- Preheat the oven:
- 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
- Prepare pumpkin mixture:
- 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
- Prepare topping:
- In a separate bowl whisk together the brown sugar flour ½ teaspoon salt ground cinnamon and 1 teaspoon pumpkin pie spice
- Add butter to topping:
- 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
- Sprinkle topping:
- Evenly sprinkle the crumble topping over the pumpkin mixture
- Bake:
- 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)
- Cool:
- Remove from the oven and cool for at least 30 minutes before serving
- Serve:
- Serve warm or at room temperature ideally with a scoop of vanilla ice cream or whipped cream
Save to Pinterest My family especially loves this treat during holidays — it's become a tradition to bake it together and share warm stories over it.
Notes
Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves) Great for making ahead&mdashreheat 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 to Pinterest This pumpkin crisp perfectly balances sweet spices and a buttery crumble for an easy, comforting dessert sure to please any crowd.
Questions & Answers
- → What spices are used in the pumpkin base?
The pumpkin base is seasoned with pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves for that warm fall flavor.
- → Can nuts be added to the topping?
Yes, adding chopped pecans or walnuts to the crumble topping creates an extra crunchy texture and enhances the flavor.
- → What type of pan is best for baking this dish?
Use a 10-inch deep-dish pie plate, a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan to ensure even baking and a well-set center.
- → How should the dessert be served?
Serve warm or at room temperature, ideally topped with vanilla ice cream or whipped cream for extra creaminess.
- → Can leftovers be stored and reheated?
Store leftovers covered in the refrigerator for up to 4 days or freeze for up to 1 month. Reheat individual portions in the microwave before serving.
- → Is this suitable for a vegetarian diet?
Yes, this dish is vegetarian friendly as it contains no meat products, relying on dairy and eggs for richness.