Save 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 recipe quickly became a family favorite every fall because of its rich flavors and simple preparation.
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 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.
- Mix Pumpkin Base:
- 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.
- Combine Topping Dry Ingredients:
- 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.
- Assemble:
- 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 Sharing this pumpkin crisp brings back warm family memories of cozy autumn gatherings.
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) Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month 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 This pumpkin crisp is a simple yet impressive dessert that brings autumn flavors to your table effortlessly.
Recipe FAQs
- → What spices are used in the spiced pumpkin base?
The base features pumpkin pie spice, which includes cinnamon, nutmeg, cloves, and ginger for a warm, aromatic flavor.
- → Can I add nuts to the topping?
Yes, chopped pecans or walnuts can be mixed into the crumble topping for added crunch and texture.
- → What baking dish is recommended for this dessert?
A 10-inch deep-dish pie plate, 9x9-inch pan, or 9x13-inch pan with sides are suitable to ensure even baking and a crisp topping.
- → How do I know when the dish is done baking?
It’s ready when the topping turns a deep golden brown, the edges are puffed, and the center is set without jiggle.
- → Can leftovers be stored and reheated?
Leftovers store well covered in the refrigerator up to 4 days or frozen for up to a month, and reheat easily in the microwave.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat products and uses ingredients consistent with a vegetarian diet.