Cozy pumpkin brown sugar crisp (Print Version)

A creamy spiced pumpkin base topped with a buttery brown sugar crumble; ideal for cozy fall days.

# Components:

→ Pumpkin Mixture

01 - 1 can (15 ounces) pumpkin puree
02 - 1 can (14 ounces) sweetened condensed milk
03 - 2 large eggs
04 - ½ teaspoon salt
05 - 2 teaspoons pumpkin pie spice

→ Crisp Topping

06 - 1 cup packed brown sugar
07 - 2 cups all-purpose flour
08 - ½ teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon pumpkin pie spice
11 - 12 tablespoons unsalted butter, melted

# Method:

01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, 9x9-inch pan with 3-inch sides, or 9x13-inch pan with nonstick cooking spray.
02 - In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth. Transfer mixture to prepared baking dish and spread evenly.
03 - In a separate bowl, whisk brown sugar, flour, salt, ground cinnamon, and pumpkin pie spice until fully combined.
04 - Add melted butter to dry ingredients and mix until large, moist crumbs form, using hands or pastry cutter to achieve crumbly texture.
05 - Evenly sprinkle the crumbly topping over the pumpkin mixture in the baking dish.
06 - Bake for 45 to 55 minutes or until the topping is deeply golden, edges are puffed, and the center is set without jiggle.
07 - Remove from oven and allow to cool for at least 30 minutes before serving.
08 - Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Cozy fall flavors
  • No crust fuss
02 -
  • Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month
  • Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves)
03 -
  • Use a pastry cutter for the topping to ensure crumbly texture
  • Let the dessert cool properly before serving to set the filling
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