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 favorite in my family for autumn dinners and holiday gatherings. It's simple but feels special every time I serve it.
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 crisp always brings everyone to the table quickly and often sparks fond memories of previous autumn dinners we've shared.
Notes
Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves). Great for making ahead—reheat 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 is a simple way to infuse your fall table with warmth and comfort.
Recipe FAQs
- → How do you achieve the perfect crumb topping?
Mix brown sugar, flour, spices, and melted butter until large, moist crumbs form. Use your hands or a pastry cutter to ensure a crumbly texture before sprinkling over the pumpkin base.
- → Can this dessert be prepared ahead of time?
Yes, you can prepare it in advance and store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to a month.
- → What variations can add crunch to the topping?
Stir in chopped pecans or walnuts into the crumble mixture before baking for added texture and flavor.
- → What spices are used in the pumpkin base?
The pumpkin base includes pumpkin pie spice which combines cinnamon, nutmeg, ginger, and cloves, enhancing the warm autumn flavors.
- → How should this dessert be served?
Serve warm or at room temperature, ideally topped with a scoop of vanilla ice cream or whipped cream for a creamy contrast.