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Pumpkin crisp in a white baking dish with a golden brown sugar crumble topping, a spoonful taken out to show the smooth pumpkin filling, a serving with vanilla ice cream beside

Pumpkin Crisp

Pumpkin pie without the crust: a smooth spiced pumpkin filling baked under a thick, crunchy brown sugar crumble made with melted butter.
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Prep Time 15 minutes
Cook Time 1 hour
Cooling Time 1 hour
Total Time 2 hours 15 minutes
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.