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