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 quickly become a favorite in my family's holiday traditions. Its ease of preparation and comforting flavors make it the perfect dessert for autumn 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
- Preheat Oven:
- 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.
- Prepare Pumpkin Mixture:
- 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.
- Mix Crisp Topping Ingredients:
- In a separate bowl, whisk together the brown sugar, flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice.
- Add Butter:
- 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.
- Top Pumpkin Mixture:
- Evenly sprinkle the crumble topping over the pumpkin mixture.
- Bake:
- 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).
- Cool:
- Remove from the oven and cool for at least 30 minutes before serving.
- Serve:
- Serve warm or at room temperature, ideally with a scoop of vanilla ice cream or whipped cream.
Save This recipe always brings the family together around the table, sharing stories and enjoying every bite of this warm and comforting dessert.
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 a simple yet impressive dessert that captures the essence of fall in every bite.
Recipe FAQs
- → What spices are used in the pumpkin base?
Ground cinnamon, nutmeg, ginger, and cloves are combined to create a homemade pumpkin pie spice blend used in the pumpkin mixture.
- → Can nuts be added to the topping?
Yes, chopped pecans or walnuts can be stirred into the crumble for added crunch and texture.
- → How do I know when it's fully baked?
The top should be deep golden brown, edges puffed, and the center set with no jiggle.
- → What is the best way to serve this dish?
Serve warm or at room temperature, ideally alongside vanilla ice cream or whipped cream for extra richness.
- → How should leftovers be stored?
Cover and refrigerate leftovers for up to 4 days or freeze well-wrapped for up to one month.