Pumpkin Crisp (No Crust, Brown Sugar Crumble)

Pumpkin crisp is what happens when you take everything people love about pumpkin pie and remove the one part that causes trouble: the crust. There is no dough to roll, chill or blind bake. A smooth, spiced pumpkin custard goes straight into the dish, and a thick layer of brown sugar crumble made with melted butter goes on top. In the oven, the filling sets just like a pie while the topping bakes into crunchy, buttery clusters.

It is one of the easiest fall desserts you can make. Both layers are mixed by hand in two bowls, and it serves eight from a single pie plate, which makes it an easy addition to a Thanksgiving dessert table. Serve it slightly warm with a scoop of vanilla ice cream, or chilled the next day.

Ingredients

For the pumpkin filling

• 1 can (15 oz / 425 g) pumpkin purée – plain pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
• 1 can (12 fl oz / 354 ml) evaporated milk – gives the classic rich, smooth pumpkin pie texture.
• 2 large eggs – they are what makes the filling set.
• 3/4 cup (150 g) granulated sugar.
• 1 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves – or 2 tsp pumpkin pie spice.
• 1/2 tsp salt.

For the crumble topping

• 1 1/4 cups (155 g) all-purpose flour.
• 3/4 cup (165 g) packed light brown sugar – the molasses in brown sugar gives the crumble its caramel flavor.
• 1/2 tsp ground cinnamon and a pinch of salt.
• 1/2 cup (113 g) unsalted butter, melted – melted butter is mixed in with a fork, so there is nothing to cut in.

How to Make It

1. Heat the oven – 350°F (175°C)

Heat the oven to 350°F (175°C) and grease the pie plate or baking dish. Set it on a rimmed baking sheet to catch any drips.

2. Mix the filling – 5 minutes

In a large bowl, whisk the pumpkin, sugar, spices and salt, then whisk in the eggs one at a time. Slowly pour in the evaporated milk while whisking. The filling should be smooth, glossy and quite runny, with no streaks of egg.

3. Pour into the dish – 1 minute

Pour the filling into the prepared dish. It should come no higher than about 1/2 inch (1 cm) below the rim, to leave room for the topping.

4. Make the crumble – 5 minutes

In a second bowl, stir the flour, brown sugar, cinnamon and salt together. Pour in the melted butter and mix with a fork until everything is moistened and forms clumps. Squeeze a handful: it should hold together in pieces of different sizes, from crumbs to small pebbles.

5. Top the filling – 2 minutes

Scatter the crumble evenly over the filling, breaking it into small pieces with your fingers as you go. Cover the whole surface right to the edges. The crumble sits on top of the filling; a few pieces may sink slightly, which is fine.

6. Bake – 350°F (175°C), 50 to 60 minutes

Bake until the topping is deep golden brown and the filling is set. The edges should look firm and the center should wobble only slightly when you nudge the dish. A knife inserted near the center, under the crumble, should come out clean. If the topping browns before the center is set, lay a sheet of foil loosely over the top for the last 10 to 15 minutes.

7. Cool – at least 1 hour

Let the crisp cool on a wire rack before serving. The filling keeps setting as it cools; cut too early, it will be soft and runny.

Pumpkin Crisp, Pie or Dump Cake?

Pumpkin crisp, pumpkin pie and pumpkin dump cake start from almost the same spiced pumpkin filling, so the difference comes down to what holds it or covers it. Pumpkin bars are a different approach, with the pumpkin mixed into a batter.

The crisp is the most forgiving of the group. There is no crust to shrink or turn soggy, and the crumble uses everyday pantry ingredients rather than a box of cake mix.

Getting a Crunchy Crumble

A good crumble should be crisp on top and slightly soft where it meets the filling. A few details make the difference:

• Measure the flour carefully. Spoon it into the cup and level it. Too much flour makes a dry, sandy topping that won’t clump.
• Use the butter warm, not hot. Melted butter that has cooled for a few minutes mixes into clumps; very hot butter makes a greasy paste.
• Keep some big pieces. Larger clumps stay crunchy, while fine crumbs brown faster and can sink into the filling.
• For extra crunch, add 1/2 cup chopped pecans or walnuts to the crumble.

Make Ahead and Storage

Because the filling contains eggs and milk, this is a dessert for the refrigerator once it has cooled. The FoodSafety.gov cold food storage chart lists custard pies at 3 to 4 days in the refrigerator after baking and advises against freezing them, and the same guidance makes sense for this crustless version. Cover it loosely so the crumble doesn’t steam and soften.

To make it ahead, bake it the day before and refrigerate it once cool. Serve it cold, or warm individual portions in the microwave for 15 to 20 seconds. The crumble softens a little in the fridge but still has plenty of crunch.

For more ways to use a can of pumpkin, try the pumpkin cheesecake, or pair this crisp with the black currant crumble bars for a crumble-lover’s dessert table. Browse all of our pumpkin recipes for more fall ideas.

Pumpkin Crisp

Pumpkin pie without the crust: a smooth spiced pumpkin filling baked under a thick, crunchy brown sugar crumble made with melted butter.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Cooling Time 1 hour hr

Total Time 2 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Method Notes

Ingredients

  

For the pumpkin filling

• 1 can pumpkin purée 15 oz / 425 g, not pumpkin pie filling
• 1 can evaporated milk 12 fl oz / 354 ml
• 2 large eggs
• 3/4 cup granulated sugar 150 g
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/2 tsp salt

For the crumble topping

• 1 1/4 cups all-purpose flour 155 g
• 3/4 cup light brown sugar 165 g, packed
• 1/2 tsp ground cinnamon
• 1 pinch salt
• 1/2 cup unsalted butter 113 g, melted

Method

 

1. Heat the oven to 350°F (175°C). Grease a 9-inch deep-dish pie plate or 8x8-inch baking dish and set it on a rimmed baking sheet.
2. Whisk the pumpkin, sugar, spices and salt, then whisk in the eggs one at a time. Slowly whisk in the evaporated milk until smooth.
3. Pour the filling into the prepared dish.
4. In a second bowl, stir the flour, brown sugar, cinnamon and salt. Add the melted butter and mix with a fork until clumps form.
5. Scatter the crumble evenly over the filling, covering it right to the edges.
6. Bake for 50 to 60 minutes, until the topping is deep golden and the center wobbles only slightly. A knife inserted near the center should come out clean. Tent with foil if the topping browns too fast.
7. Cool on a wire rack for at least 1 hour before serving.

Notes

Storage: refrigerate once cool, loosely covered, for up to 3 to 4 days. Freezing is not recommended.

Make ahead: bake the day before and serve cold, or warm portions in the microwave for 15 to 20 seconds.

Swaps: 2 tsp pumpkin pie spice instead of the separate spices; add 1/2 cup chopped pecans or walnuts to the crumble.

Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.