Cozy spiced pumpkin crisp

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&mdashperfect for Thanksgiving or any autumn gathering.

This pumpkin crisp has become a family favorite every fall, bringing warmth and comfort 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.

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Sharing this pumpkin crisp with family creates warm memories every autumn season.

Notes

Substitute homemade pumpkin pie spice if preferred by blending 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

Nutritional Information

Calories: 259, Total Fat: 12 g, Carbohydrates: 34 g, Protein: 3 g per serving.

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This pumpkin crisp is a simple yet delicious way to celebrate fall flavors with minimal effort.

Recipe Questions & Answers

→ What spices enhance the pumpkin base?

The pumpkin base is flavored with a blend of pumpkin pie spices including cinnamon, nutmeg, ginger, and cloves, adding warmth and depth.

→ Can I add nuts to the topping?

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

→ How do I know when the crisp is done baking?

Look for a deep golden brown topping with puffed edges and a set center that does not jiggle when gently shaken.

→ What baking dishes work best?

A 10-inch deep-dish pie plate, or a 9x9 or 9x13-inch baking pan with 3-inch sides are ideal for even cooking and proper depth.

→ How should leftovers be stored?

Cover and refrigerate leftovers for up to four days or freeze well wrapped for up to one month to maintain freshness.