Spiced Pumpkin Crisp Delight (Printable)

A creamy spiced pumpkin base crowned with a buttery brown sugar crumble, ideal for fall celebrations.

# Ingredient List:

→ Pumpkin Mixture

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

# Steps:

01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, 9x9-inch pan with 3-inch sides, or a 9x13-inch pan with nonstick spray.
02 - In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth. Spread evenly in prepared dish.
03 - Whisk together brown sugar, all-purpose flour, salt, cinnamon, and pumpkin pie spice in a separate bowl.
04 - Pour melted butter into dry topping mixture and stir until large moist crumbs form. Use hands or pastry cutter as needed for crumbly texture.
05 - Evenly sprinkle the crumble topping over the pumpkin base.
06 - Bake for 45 to 55 minutes, until the topping is deep golden, edges are puffed, and center is set without jiggle.
07 - Remove from oven and cool at least 30 minutes before serving.
08 - Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Cozy fall flavors
  • Easy to make with no crust
02 -
  • Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month.
  • For added crunch stir ½ cup chopped pecans or walnuts into the topping.
03 -
  • Use melted unsalted butter for the topping to ensure a rich flavor
  • Let the crisp cool properly to allow the center to set fully before serving
Go Back