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.
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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
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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.
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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.
