Pumpkin Crisp Brown Sugar (Print out)

Creamy spiced pumpkin base with buttery brown sugar crumble for a cozy fall dessert.

# What You'll Need:

→ Pumpkin Mixture

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

# How to Make It:

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 together pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour into prepared baking dish and spread evenly.
03 - In a separate bowl, whisk brown sugar, all-purpose flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice.
04 - Pour melted butter into dry ingredients and mix until large, moist crumbs form. Use hands or a pastry cutter to achieve a crumbly texture if necessary.
05 - Evenly sprinkle the crumble topping over the pumpkin mixture in the baking dish.
06 - Bake for 45 to 55 minutes until the top is deep golden brown, edges are puffed, and the center is set without jiggle.
07 - Remove from oven and cool at least 30 minutes to allow setting.
08 - Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Cozy fall dessert
  • Easy to prepare
02 -
  • For added crunch stir ½ cup chopped pecans or walnuts into the topping
  • Store leftovers covered in the refrigerator for up to 4 days or freeze (well-wrapped) for up to 1 month
03 -
  • Use a pastry cutter or your fingers to create crisp topping crumbs with varying sizes for better texture
  • Allow the crisp to cool at least 30 minutes before serving to let the flavors meld and set
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