Pumpkin Brown Sugar Crisp (Print Version)

A cozy fall dessert featuring spiced pumpkin and a buttery brown sugar crumble topping.

# What You'll Need:

→ Pumpkin Mixture

01 - 1 (15-ounce) can pumpkin puree
02 - 1 (14-ounce) can 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 spray.
02 - In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour into prepared dish and spread evenly.
03 - In another bowl, whisk brown sugar, all-purpose flour, ½ teaspoon salt, cinnamon, and 1 teaspoon pumpkin pie spice until combined.
04 - Pour melted butter into dry ingredients and mix until large, moist crumbs form, using hands or pastry cutter as needed.
05 - Evenly sprinkle crumble topping over pumpkin mixture. Bake for 45–55 minutes until top is deep golden brown, edges are puffed, and center is set without jiggle.
06 - Remove from oven and let cool at least 30 minutes before serving.
07 - Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.

# Additional Tips::

01 -
  • Creamy spiced pumpkin base
  • Buttery brown sugar crumble topping
02 -
  • 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).
03 -
  • Use unsalted butter for best control of salt levels.
  • Allow the crisp to cool completely to set the center before serving for best texture.
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