Save to Pinterest 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 always fills our home with warmth and festive aroma during the fall season.
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 to Pinterest This recipe has become a cherished tradition for our family gatherings every fall.
Notes
For added crunch stir ½ cup chopped pecans or walnuts into the topping. Substitute homemade pumpkin pie spice if preferred (blend cinnamon nutmeg ginger and cloves).
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 to Pinterest This pumpkin crisp is the perfect simple dessert to bring a taste of fall to your table.
Common Recipe Questions
- → What spices enhance the pumpkin base?
Ground cinnamon, nutmeg, ginger, and cloves typically combine to create a warm pumpkin pie spice that enriches the pumpkin base.
- → Can nuts be added to the crumble?
Yes, adding chopped pecans or walnuts to the topping adds a delightful crunch and nutty flavor.
- → How do I know when the crumble is done baking?
The topping should be deep golden brown with puffed edges, and the center should be set without any jiggle.
- → What is the best way to serve this dessert?
Serve warm or at room temperature, ideally accompanied by vanilla ice cream or whipped cream for added creaminess.
- → How can leftovers be stored and reheated?
Cover leftovers and refrigerate for up to 4 days or freeze for up to one month. Reheat individual portions in the microwave as needed.