Description

This Pumpkin Crisp is a warm and inviting dessert that combines creamy pumpkin and a crunchy brown sugar topping, making it a must-have for fall celebrations. Perfect for sharing at Thanksgiving or any cozy gathering!

Ingredients

Pumpkin Puree (1 can, 15 ounces)
Sweetened Condensed Milk (1 can, 14 ounces)
Large Eggs (2)
Salt (½ teaspoon)
Pumpkin Pie Spice (2 teaspoons)
Brown Sugar (1 cup, packed)
All-Purpose Flour (2 cups, 248 grams)
Cinnamon (1 teaspoon)
Melted Unsalted Butter (12 tablespoons, 170 grams)

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Instructions

Preheat the oven to 350°F and prepare a 10-inch deep dish pie plate or similar-sized baking dish with nonstick spray.
In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth. Pour into the prepared pan.
In another bowl, mix brown sugar, flour, salt, and cinnamon. Drizzle in melted butter and mix until crumbly.
Sprinkle the crumble topping over the pumpkin mixture evenly and bake for 45-55 minutes until golden.
Allow the crisp to cool for at least 30 minutes before serving.

Notes

Use pure pumpkin puree for the best flavor—avoid pumpkin pie filling.
Room temperature eggs help create a smoother mixture.
Avoid overmixing the topping to maintain its crumbly texture.

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 25g
Sodium: 200mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 2g
Protein: 4g
Cholesterol: 80mg