Pumpkin Crisp Recipe
This easy Pumpkin Crisp Recipe is like pumpkin pie without the crust but with a crunchy brown sugar crumble topping. It's the perfect fall dessert and great for Thanksgiving too!
Servings: 12 servings
Cost: $10
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 9x9-inch pan with 3-inch sides or 9x13-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.
Video
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 34g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 57mg | Sodium: 212mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 404IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
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