Pumpkin Spiced Crisp Delight (Printable)

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

# Ingredient list:

→ Pumpkin Mixture

01 - 1 (15-ounce) can pumpkin puree
02 - 1 (14-ounce) can 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

# Step-by-Step Guide:

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 - Whisk pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice in a large bowl until smooth. Pour into prepared baking dish and spread evenly.
03 - In a separate bowl, combine brown sugar, flour, salt, cinnamon, and pumpkin pie spice.
04 - Pour melted butter into dry mixture and stir until large moist crumbs form, using hands or a pastry cutter as needed.
05 - Evenly sprinkle crumble topping over the pumpkin mixture.
06 - Bake for 45 to 55 minutes until top is deep golden brown, edges are puffed, and center is firm without jiggle.
07 - Remove from oven and allow to cool at least 30 minutes.
08 - Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

# Expert Advice:

01 -
  • Cozy and crowd-pleasing
  • All the flavors of pumpkin pie without the fuss of a crust
02 -
  • Store leftovers covered in the refrigerator for up to 4 days or freeze well-wrapped for up to 1 month
  • For added crunch stir ½ cup chopped pecans or walnuts into the topping
03 -
  • Use room temperature eggs for better mixing and texture
  • Let the crisp cool thoroughly to set the filling properly
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