Dessertscrazyforcrust5.0
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!
👥 12 Servings⏱️ Prep & Cook: 1h 10m⏳ Prep: 20 min🔥 Cook: 50 min👤 Dorothy Kern📖 crazyforcrust
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●whisk
📝 Preparation Steps
1
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.
2
Whisk pumpkin, sweetened condensed milk, eggs, salt, and pumpkin pie spice. Pour into prepared pan.
sweetened condensed milk1 (14 ounce) can(200g) packed brown sugar1 cup(248g) all-purpose flour2 cups(170g) unsalted butter, melted12 tablespoonslarge eggs2pumpkin pie spice1 teaspoon
3
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).
(200g) packed brown sugar1 cup(248g) all-purpose flour2 cupscinnamon1 teaspoon(170g) unsalted butter, melted12 tablespoons
4
Sprinkle topping evenly over pumpkin mixture.
5
Bake for ⏱️ 45-55 minutes or until it’s dark golden brown, the edges are puffed, and it no longer rolls in the center.
6
Cool at least ⏱️ 30 minutes before serving. Serve with ice cream.
7
Store covered in the fridge for several days or freeze for up to a month.
Nutrition Facts
calories
259 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
18 g
sodium Content
212 mg
protein Content
3 g
trans Fat Content
0.5 g
cholesterol Content
57 mg
carbohydrate Content
34 g
saturated Fat Content
7 g
unsaturated Fat Content
4 g
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