Pumpkin Pecan Crisp

Why You’ll Love This Recipe

This crisp balances the smooth, rich pumpkin filling with the toasted crunch of pecans and oats in the topping. It’s simple to prepare, requires minimal ingredients, and delivers all the flavors of fall in every bite. Serve it warm with whipped cream or vanilla ice cream for an irresistible dessert.

Ingredients

For the filling:

• 1 can (15 oz) pumpkin puree

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 1/2 cup heavy cream or evaporated milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

For the topping:

• 1 cup chopped pecans

• 1/2 cup old-fashioned oats

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1/2 cup unsalted butter, melted

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat Oven:

   • Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

2. Prepare the Filling:

   • In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cream, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.

3. Make the Topping:

   • In another bowl, combine chopped pecans, oats, flour, brown sugar, cinnamon, and salt.

   • Stir in melted butter until the mixture is crumbly and well combined.

4. Assemble and Bake:

   • Pour pumpkin filling into the prepared baking dish.

   • Evenly sprinkle the pecan topping over the pumpkin layer.

   • Bake for 45–50 minutes or until the topping is golden and the filling is set.

5. Serve:

   • Let cool slightly before serving.

   • Enjoy with whipped cream or vanilla ice cream if desired.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Bake time: 50 minutes

• Total time: 1 hour 5 minutes

Variations

• Gluten-Free: Use gluten-free oats and flour blends.

• Nut-Free: Substitute pecans with seeds or omit nuts.

• Spiced Up: Add cloves or allspice to the filling or topping.

• Sweetened: Drizzle caramel sauce over the top before serving.

• Vegan: Use coconut cream, flax eggs, and vegan butter alternatives.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Reheating: Warm individual servings in the microwave or oven before serving.

FAQs

Can I use fresh pumpkin?

Yes, substitute with cooked and pureed fresh pumpkin.

How do I store leftovers?

Keep in the refrigerator in a sealed container.

Can I prepare this ahead of time?

Yes, assemble and refrigerate; bake when ready to serve.

Can I freeze the crisp?

Freeze unbaked or baked crisp in airtight containers for up to 2 months.

How do I know when it’s done?

Topping should be golden and filling mostly set but slightly jiggly.

Can I make this dessert less sweet?

Reduce the sugar slightly in the filling or topping.

Can I add other nuts?

Walnuts or almonds are great alternatives.

Is this dessert suitable for kids?

Yes, it’s mild and sweet with familiar flavors.

How do I make it dairy-free?

Use plant-based cream and butter substitutes.

Can I add chocolate chips?

Yes, sprinkle mini chips into the topping for extra indulgence.

Conclusion

Pumpkin Pecan Crisp is a cozy, crowd-pleasing dessert that showcases the best flavors of fall with its creamy spiced pumpkin base and crunchy pecan topping. Easy to prepare and perfect for any occasion, it’s a delicious way to celebrate the season’s bounty.

Pumpkin Pecan Crisp

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• Author: Alice
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: Servings: 8
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pumpkin Pecan Crisp is a warm and comforting autumn dessert featuring a spiced, creamy pumpkin filling topped with a crunchy, buttery pecan and oat crumble. Perfect for fall gatherings or holiday dinners, this easy-to-make crisp delivers cozy seasonal flavors in every bite.

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Ingredients

For the Filling:

• 1 can (15 oz) pumpkin puree

• 3/4 cup brown sugar

• 1/2 cup granulated sugar

• 1/2 cup heavy cream or evaporated milk

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp ground cinnamon

• 1/2 tsp ground ginger

• 1/4 tsp ground nutmeg

• 1/4 tsp salt

For the Topping:

• 1 cup chopped pecans

• 1/2 cup old-fashioned oats

• 1/2 cup all-purpose flour

• 1/2 cup brown sugar

• 1/2 tsp ground cinnamon

• 1/4 tsp salt

• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat Oven:
   Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.

2. Prepare the Filling:
   In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, cream, eggs, vanilla, cinnamon, ginger, nutmeg, and salt until smooth.

3. Make the Topping:
   In another bowl, combine chopped pecans, oats, flour, brown sugar, cinnamon, and salt. Stir in melted butter until crumbly and well combined.

4. Assemble and Bake:
   Pour the pumpkin filling into the prepared baking dish. Evenly sprinkle the pecan topping over the filling.

5. Bake:
   Bake for 45–50 minutes or until topping is golden and the filling is set.

6. Serve:
   Let cool slightly before serving. Enjoy with whipped cream or vanilla ice cream if desired.

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Notes

For gluten-free, substitute oats and flour with certified gluten-free versions.Use coconut cream and vegan butter to make this crisp vegan-friendly.Add a drizzle of caramel sauce for extra indulgence.Fresh pumpkin puree can be used instead of canned.Add spices like cloves or allspice to enhance warmth and complexity.