Save It 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 family favorite every autumn, perfect for sharing during Thanksgiving and cozy gatherings.
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 It Sharing this dessert always brings joy to family gatherings, especially during the chilly fall evenings.
Notes
Substitute homemade pumpkin pie spice if preferred by blending cinnamon, nutmeg, ginger, and cloves.
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 It This pumpkin crisp is a simple yet delicious dessert that captures the essence of autumn in every bite.
Common Questions About Recipes
- → What spices are used in this pumpkin crisp?
It includes pumpkin pie spice, which blends cinnamon, nutmeg, ginger, and cloves, enhancing the autumnal flavors.
- → Can I add nuts to the topping?
Yes, stirring in chopped pecans or walnuts adds a pleasant crunch to the buttery crumble topping.
- → How do I know when the crisp is done baking?
Look for a deep golden brown top, puffed edges, and a center that is set without any jiggle.
- → Is it better served warm or cold?
It’s best served warm or at room temperature, especially delicious with vanilla ice cream or whipped cream.
- → How long can leftovers be stored?
Leftovers keep well covered in the refrigerator for up to 4 days or can be frozen for up to a month.