Cozy spiced pumpkin crisp (Print)

Creamy pumpkin base with a brown sugar crumble topping, perfect for chilly autumn gatherings.

# 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

# Directions:

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 using nonstick spray.
02 - In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth. Pour mixture into prepared baking dish and spread evenly.
03 - In a separate bowl, whisk brown sugar, all-purpose flour, salt, cinnamon, and pumpkin pie spice.
04 - Pour melted butter into dry ingredients and mix until large, moist crumbs form, using hands or pastry cutter if necessary.
05 - Evenly sprinkle crumb topping over pumpkin mixture. Bake for 45 to 55 minutes until top is deep golden, edges puffed, and center set without jiggle.
06 - Remove from oven and allow to cool for at least 30 minutes.
07 - Serve warm or at room temperature. Optionally garnish with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Creamy spiced pumpkin base
  • Buttery brown sugar crumble topping
02 -
  • For added crunch, stir ½ cup chopped pecans or walnuts into the topping
  • Store leftovers covered in the refrigerator for up to 4 days, or freeze well-wrapped for up to 1 month
03 -
  • Use cold butter for a crumblier topping
  • Let crisp cool completely to set the filling properly before serving
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