Looking for a new dessert this Thanksgiving that isn’t the same ol’ pumpkin pie? This is it!! My husband isn’t the biggest pie fan, so I was looking for something as a replacement with that same familiar taste to accommodate the whole crowd, especially those that still love and crave a traditional pumpkin pie! This dessert hit all the marks for our early family Thanksgiving, and it will surely be a hit throughout the Holiday season as well!

We hope this pumpkin crisp recipe satisfies every sweet tooth of every family member you have, just as it did to ours! Here is the best pumpkin crisp recipe ever!

Ingredients

1 (15-oz.) canned pumpkin purée
1 cup sugar
3 large eggs
2 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
2 teaspoons pure vanilla extract
I can evaporated milk

Cinnamon topping

2 cups all-purpose flour*
3/4 cups granulated sugar
3/4 cups brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
12 tablespoons butter, melted
1/2 cup pecans

Instructions

Preheat oven to 425. Grease 9” round pan and set aside.

(Exact pan I used linked -here-)

Whisk together pumpkin, evaporated milk, vanilla, eggs until combined.
Add in sugar, pumpkin pie spice, and salt.
Pour into pre-greased pan and place in oven uncovered for 20 minutes.
While pumpkin mix if cooking mix together all cinnamon topping ingredients and make a nice crumble for the top.
Once 20 min has passed remove from oven and turn oven to 375.
Add crumble onto top of pumpkin mix and place back into oven for 20-30 minutes or until a knife or toothpick comes out clean. Let cool for 5-10 minutes before serving.
Enjoy with ice cream, caramel or chocolate toppings.

If you by chance don't finish you can store in the refrigerator, cover with plastic wrap, and reheat in oven when ready for leftovers!

For all 360 pans I used shop -here- and use code AMANDAWARREN20 for 20% off your entire purchase.