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 my go-to dessert every fall. It fills my home with the most wonderful aromas and everyone keeps asking for seconds.
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 dessert has brought so much warmth to our family gatherings, creating wonderful memories around the table each autumn.
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 combination of creamy and crunchy, ideal for welcoming the flavors of fall into your home.
Recipe FAQ
- → What spices are used in the pumpkin mixture?
The pumpkin base features pumpkin pie spice, which typically includes cinnamon, nutmeg, ginger, and cloves for warm autumn flavors.
- → How is the topping made crumbly?
The topping combines brown sugar, flour, cinnamon, and pumpkin pie spice, mixed with melted butter until large moist crumbs form for a crisp texture.
- → Can nuts be added to the topping?
Yes, chopped pecans or walnuts can be stirred into the crumble topping to add crunch and richness.
- → What baking dish sizes work best?
A 10-inch deep-dish pie plate or 9x9-inch or 9x13-inch pans with 3-inch sides are recommended for even baking and proper depth.
- → How long should it cool before serving?
Allow the dessert to cool for at least 30 minutes after baking to set properly and enhance flavors before serving.