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 pumpkin crisp has become a holiday favorite in my family—easy to make and always disappearing fast at 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
- 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.
Pin it This recipe has brought many family moments of joy , especially during fall holidays when everyone gathers around the table to share this comforting dessert.
Notes
Store leftovers covered in the refrigerator for up to 4 days , or freeze well-wrapped for up to 1 month. Great for making ahead and reheating 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.
Pin it This pumpkin crisp is the perfect cozy dessert to celebrate the flavors of the season.
Frequently Asked Questions
- → What spices are used in the pumpkin base?
A combination of pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves, enhances the pumpkin base.
- → How do I achieve a crunchy topping?
Mix brown sugar, flour, cinnamon, pumpkin pie spice, and melted butter until moist crumbs form, then sprinkle evenly over the pumpkin base before baking.
- → Can I prepare this dessert ahead of time?
Yes, leftovers store well covered in the refrigerator for up to 4 days and can also be frozen for up to 1 month.
- → What baking dishes work best for this dessert?
A 10-inch deep-dish pie plate or 9x9 to 9x13-inch pans with 3-inch sides are suitable for even cooking.
- → Are there any suggested ingredient substitutions?
For extra crunch, add chopped pecans or walnuts to the topping. Homemade pumpkin pie spice can replace store-bought blends.