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 dessert has become a tradition every autumn in my family, bringing warmth and smiles to our holiday table.
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 recipe always brings my family together; the aroma fills the house and creates a warm atmosphere.
Notes
For added crunch stir ½ cup chopped pecans or walnuts into the topping
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 blend of creamy and crunchy for an easy autumn dessert.
Recipe FAQ Section
- → What spices are used in the pumpkin base?
The pumpkin base includes pumpkin pie spice, which blends cinnamon, nutmeg, ginger, and cloves for warm autumn flavors.
- → Can nuts be added to the topping?
Yes, chopped pecans or walnuts can be stirred into the crumble topping for added crunch and texture.
- → How should the dessert be served?
It can be enjoyed warm or at room temperature, often paired beautifully with a scoop of vanilla ice cream or whipped cream.
- → What kind of baking dish is recommended?
A 10-inch deep-dish pie plate, a 9x9-inch pan, or a 9x13-inch pan with 3-inch sides work well for baking this dessert.
- → How long can leftovers be stored?
Leftovers keep covered in the refrigerator for up to 4 days or can be frozen for up to 1 month.
- → Is this dish suitable for vegetarians?
Yes, this dessert is vegetarian, containing ingredients like pumpkin puree, eggs, and dairy without meat products.