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 our go-to autumn treat for family gatherings and holiday dinners. It's always a crowd-pleaser and super easy to prepare.
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 This recipe brings us together every fall as we bake and share stories in the kitchen with our loved ones.
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—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 the perfect way to welcome autumn in just a few simple steps.
Common Questions
- → What spices are used in the pumpkin mixture?
A combination of pumpkin pie spice and cinnamon creates the warm, aromatic flavor in the pumpkin base.
- → Can I add nuts to the topping?
Yes, stirring in chopped pecans or walnuts adds a delightful crunch to the buttery brown sugar crumble.
- → How do I know when it’s perfectly baked?
The topping should be deep golden brown, edges puffed, and the center set without jiggle when gently shaken.
- → What are good serving suggestions?
This dish pairs wonderfully with vanilla ice cream or whipped cream for added creaminess and contrast.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to 4 days or freeze well-wrapped for up to one month.