Description
This Pumpkin Crisp recipe is a comforting dessert perfect for autumn and holiday gatherings. It features a creamy pumpkin filling blended with warm spices and topped with a buttery, crumbly crust. Baked until golden brown and crisp on top, it pairs beautifully with a scoop of ice cream for a delightful treat.
Ingredients
Pumpkin Mixture
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
Topping
- 1 cup (200g) packed brown sugar
- 2 cups (248g) all-purpose flour
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 12 tablespoons (170g) unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Spray a 10-inch deep dish pie plate (or 9×9-inch pan with 3-inch sides or 9×13-inch pan) with nonstick baking spray to prevent sticking.
- Make Pumpkin Mixture: In a bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth and fully combined. Pour this mixture evenly into the prepared baking pan.
- Prepare Topping: In another bowl, whisk together the brown sugar, flour, salt, cinnamon, and pumpkin pie spice. Pour in the melted butter and mix using a hand mixer or your hands until the mixture becomes crumbly and well combined.
- Assemble Crisp: Sprinkle the crumbly topping evenly over the pumpkin filling, ensuring full coverage for a crisp crust.
- Bake: Bake in the preheated oven for 45 to 55 minutes, or until the topping turns dark golden brown, the edges puff up, and the center is set and does not jiggle when gently shaken.
- Cool and Serve: Allow the pumpkin crisp to cool for at least 30 minutes before serving. Serve warm or at room temperature, ideally with a scoop of ice cream.
- Storage: Store any leftovers covered in the refrigerator for several days or freeze for up to a month for best freshness.
Notes
- Use canned pumpkin puree for best texture and flavor; avoid pumpkin pie filling which has added spices.
- Adjust pumpkin pie spice according to your preference if you like more or less spice.
- Choose the pan size depending on how thick you want your crisp; a smaller pan will yield a thicker dessert.
- Allow the crisp to cool completely for easier slicing and better flavor development.
- This dessert freezes well; thaw in the refrigerator overnight before reheating.
- Serving with vanilla ice cream or whipped cream enhances the dessert.
