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Pumpkin Crisp is basically a pumpkin crumble pie without the crust – it’s got a creamy pumpkin pie filling with a crunchy thick crumble topping. It’s the perfect fall dessert with pumpkin spices and cinnamon and will become a favorite for sure.
I have so many pumpkin recipes and sometimes I struggle to come up with new ideas, but this is one I hadn’t tried before. Basically I married my easy pumpkin pie recipe with my favorite crumble topping and made Pumpkin Crisp – like a crustless pumpkin pie. The crumbly crunchy topping is super thick and pairs amazingly well with the creamy pumpkin filling. I love this recipe even more that traditional pumpkin pie, and you can bet it’s going to be on repeat for Thanksgiving and every fall to come!
How to make Pumpkin Crisp
- There are a few parts to this pumpkin crisp recipe because we’re making it from scratch (no cake mix here!) so be sure to read the entire recipe start to finish before beginning.
- You’ll need all my easy pumpkin pie ingredients: pumpkin puree, pumpkin pie spice, sweetened condensed milk, and eggs.
- I used brown sugar in my classic crumbly topping is what I use for everything (like crumb apple pie, berry pie, and even apple muffins). Along with flour, salt, cinnamon, pumpkin spice and lots of butter, you get a THICK topping.
- You could add some crunchy pecans or walnuts to the crumble if you want.
- Bake this in a cast iron pan or large baking dish (you can use either a 10-inch deep dish pie plate, 9×9-inch pan or 9×13-inch pan).
- It’s perfect served with a scoop of vanilla ice cream (or use a scoop of ice cream you love).
Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.
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Dorothy’s Expert Tips
- Pumpkin Crisp is done when the topping is golden brown and the pumpkin layer doesn’t roll when the pan is tapped.
- For pumpkin lovers that don’t love pie crust – this is the perfect recipe!
- Since we’re using melted butter for the crumble, you don’t need a pastry cutter.
- If the top starts to get too brown before the pie mixture is done, tent it with foil or parchment paper and/or reduce the oven temperature to 325°F.
Pumpkin Crisp Recipe
Recipe Video
Ingredients
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 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 oven to 350°F. 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.
- Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
- Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
- Sprinkle topping evenly over pumpkin mixture.
- Bake for 45-55 minutes or until it’s dark golden brown, the edges are puffed, and it no longer rolls in the center.
- Cool at least 30 minutes before serving. Serve with ice cream.
- Store covered in the fridge for several days or freeze for up to a month.
Recipe Nutrition
Step by Step Photos
- Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
- Whisk together brown sugar, flour, salt, and cinnamon. Mix in melted butter (use a hand mixer or your hands to get it nice and crumbly if needed).
- Sprinkle topping evenly over pumpkin mixture.
- Bake for 45-55 minutes or until it’s dark golden brown and it’s puffed and no longer rolls in the center.
