Pumpkin Crisp Brown Sugar

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 dessert has become a favorite at our autumn gatherings its simplicity and flavor always impress guests

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

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Our family especially enjoys this dessert on chilly fall evenings making memories with each bite

Notes

Store leftovers covered in the refrigerator for up to 4 days or freeze (well-wrapped) for up to 1 month

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

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This pumpkin crisp is a simple yet indulgent dessert that celebrates the best flavors of fall

Recipe Questions & Answers

→ What spices enhance the pumpkin flavor?

A blend of cinnamon, nutmeg, ginger, and cloves enhances the pumpkin’s natural taste, offering warmth and depth.

→ Can nuts be added to the topping?

Yes, chopped pecans or walnuts can be mixed into the crumble for extra crunch and flavor.

→ How do I achieve a crisp topping?

Mix melted butter thoroughly with brown sugar, flour, and spices until coarse crumbs form, then spread evenly and bake until golden.

→ What is the best way to serve this dish?

Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream to balance the spices.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to four days, or freeze portions well-wrapped for longer storage.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat products and uses vegetarian-friendly ingredients such as eggs, butter, and pumpkin puree.