Pin 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 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
Pin It 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
Pin It 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.