Cozy spiced pumpkin crisp (Printable)

A creamy spiced pumpkin base topped with a buttery, brown sugar crumble for autumn gatherings.

# Components:

→ Pumpkin Mixture

01 - 1 can (15-ounce) pumpkin puree
02 - 1 can (14-ounce) 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 using nonstick baking spray.
02 - In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until fully combined and smooth. Pour into prepared baking dish and spread evenly.
03 - In a separate bowl, whisk together brown sugar, flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice until evenly mixed.
04 - Pour melted butter into dry ingredients and mix until large, moist crumbs form; use hands or pastry cutter to achieve crumbly texture.
05 - Evenly distribute the crumble topping over the pumpkin base.
06 - Bake for 45 to 55 minutes until topping is deep golden brown, edges are puffed, and center is set without jiggle.
07 - Remove from oven and allow to cool at least 30 minutes. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Crowd-pleasing fall dessert
  • No crust fuss, just creamy pumpkin and buttery crumble
02 -
  • 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).
03 -
  • Use fresh pumpkin pie spice or make your own for best flavor.
  • Do not skip the cooling step for the topping to set properly.
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