Description
This Pumpkin Crisp is a delightful fall dessert combining creamy pumpkin filling and a crunchy brown sugar crumble, perfect for any gathering.
Ingredients
Scale
- 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 and prepare a deep-dish pie plate or suitable baking pan.
- Whisk together pumpkin puree, sweetened condensed milk, eggs, salt, and pumpkin pie spice until smooth; pour into the prepared pan.
- In a separate bowl, mix brown sugar, flour, salt, and cinnamon; combine with melted butter until crumbly.
- Sprinkle topping evenly over the pumpkin mixture.
- Bake for 45-55 minutes or until the top is golden and a toothpick comes out clean.
- Cool for at least 30 minutes before serving.
Notes
Ensure butter is melted but not too hot to avoid greasy topping.
Use freshly ground spices for stronger flavors.
Consider adding chopped nuts or cranberries for extra texture.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg