If you’re looking for a dessert that perfectly captures the cozy spirit of fall, let me introduce you to the Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe. This delightful treat combines a rich and creamy pumpkin filling with a satisfyingly crunchy topping loaded with brown sugar and toasted pecans. It’s like pumpkin pie’s charming cousin who shows up with a comforting crumble and a crunch you won’t forget. Whether you’re serving it at a holiday gathering or enjoying a quiet evening by the fire, this dessert delivers warmth, spice, and just the right amount of sweetness in every bite.
Ingredients You’ll Need
This recipe relies on simple, thoughtful ingredients that each play a key role in building layers of flavor and texture. From the smooth pumpkin puree to the buttery, nutty topping, everything comes together effortlessly.
- Pumpkin puree: The creamy base that provides that classic autumn flavor and vibrant color.
- Granulated sugar: Adds the right level of sweetness to balance the spices and pumpkin’s earthiness.
- Eggs: Help bind the filling and give a smooth texture.
- Vanilla extract: Enhances the pumpkin’s natural sweetness with warm, aromatic notes.
- Pumpkin pie spice and cinnamon: The soul of the dish, bringing comforting spices that everyone loves in fall desserts.
- Salt and flour: Salt intensifies the flavors, while flour helps set the filling perfectly.
- Half and half: Gives richness and creaminess, making the filling luxuriously smooth.
- All-purpose flour (for topping): Creates the crumbly, crisp texture of the topping.
- Light brown sugar: Packed with molasses flavor, it makes the topping delightfully caramelized and gooey.
- Finely chopped pecans: Toasted for crunch and a toasty, buttery flavor.
- Old fashioned oats: Add rustic texture and heartiness to the topping.
- Unsalted butter: The magic ingredient that binds and browns the topping perfectly.
How to Make Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe
Step 1: Prepare Your Oven and Baking Dish
Begin by preheating your oven to 350°F. It’s important to set your rack in the center to ensure even cooking. Grease an 8×11 baking dish thoughtfully—this prevents sticking and helps with crisp edges.
Step 2: Whisk Together the Pumpkin Filling
In a large bowl, whisk your pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, flour, and half and half until smooth and fully combined. The mixture should be homogenous, silky, and bright orange with fragrant spices melding throughout. Pour this luscious filling into the prepared dish.
Step 3: Make the Brown Sugar-Pecan Topping
In another bowl, mix the flour, brown sugar, pecans, oats, cinnamon, and salt thoroughly. Add the softened butter pieces and start mixing with a spoon or spatula. When it begins to clump, use your fingers to rub the butter into the dry ingredients for a crumbly, sandy texture. This topping is crucial for that signature crunch and deep caramel flavor.
Step 4: Assemble and Bake
Sprinkle your crumbly topping evenly over the pumpkin filling, being gentle so it doesn’t sink. Slide the baking dish into the preheated oven and bake for 45 to 55 minutes. The topping should turn golden brown and fragrant, while the pumpkin beneath remains just the slightest bit jiggly in the center—signaling perfect doneness. Once baked, transfer to a wire rack and let it cool slightly before serving.
How to Serve Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe
Garnishes
One of the best things about this pumpkin crisp is how perfectly it pairs with classic garnishes. A scoop of vanilla ice cream melting on top adds creaminess and cool contrast, while a dollop of lightly sweetened whipped cream brings fluffy softness that brightens each bite. For an elegant touch, you can sprinkle some extra toasted pecans or a dash of cinnamon on top right before serving.
Side Dishes
Because this dessert is so rich and full of autumn flavor, it pairs beautifully with light sides. Freshly brewed coffee or a hot cup of spiced chai balances the sweetness and spices. For a holiday spread, serving alongside salted caramel sauce or a fresh cranberry compote can add a zingy, festive pop that complements the brown sugar-pecan topping perfectly.
Creative Ways to Present
Try baking this dessert in individual ramekins for a charming personal touch, perfect for dinner parties or cozy nights in. Layering the pumpkin crisp in mason jars with whipped cream on top turns it into a fun grab-and-go treat with style. Another idea is to serve slices alongside a drizzle of maple syrup or warm caramel for an extra indulgent twist.
Make Ahead and Storage
Storing Leftovers
This Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe keeps beautifully in the refrigerator. Cover it tightly with plastic wrap or foil and it will stay fresh for up to 3 days without losing moisture or flavor. The topping remains satisfyingly crisp after refrigeration, making it easy to enjoy leftovers next day.
Freezing
If you want to prep ahead or save some for later, this dessert freezes well. Wrap the baking dish securely with a double layer of foil or plastic wrap and freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating to maintain its perfect texture and flavor.
Reheating
Reheating is a breeze and brings the crisp right back to life. Warm individual servings in the microwave for about 30 to 45 seconds, or place the whole dish in a 325°F oven for 15-20 minutes. This restores the crispness of the topping and warms the pumpkin filling to creamy perfection.
FAQs
Can I use fresh pumpkin instead of canned for this Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe?
Absolutely! If you have fresh pumpkin, roast and puree it until smooth. Just keep in mind that fresh pumpkin tends to be more watery, so drain any excess moisture to maintain the right filling texture.
What can I substitute for half and half in the filling?
You can substitute whole milk, heavy cream, or even a non-dairy milk like coconut or almond milk depending on your preference, but be aware that half and half strikes the perfect balance of creaminess without being too heavy or thin.
Can I make the topping nut-free?
Yes, simply omit the pecans and increase the oats slightly or add sunflower seeds for crunch. The topping will still be deliciously crisp and flavorful.
Is it necessary to use old fashioned oats in the topping?
Old fashioned oats provide great texture and chewiness, but if you only have quick oats, you can use those as a substitute. Just expect a slightly less chewy topping.
How do I know when the crisp is done baking?
The topping should be a deep golden brown and smell wonderfully nutty and caramelized. The center will still jiggle slightly when you gently shake the pan, indicating the pumpkin filling is set but not overbaked.
Final Thoughts
I can’t recommend this Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe enough for anyone who loves the flavors of fall wrapped in a warm, homestyle dessert. It’s effortlessly comforting, crowd-pleasing, and so memorable with every crunchy bite atop smooth pumpkin goodness. Give it a try for your next cozy occasion—you’ll quickly see why it’s become a favorite go-to for autumn gatherings and quiet nights alike.
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Pumpkin Crisp with Brown Sugar-Pecan Topping Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
Description
Pumpkin Crisp is a delightful fall dessert featuring a creamy and spiced pumpkin filling topped with a crunchy brown sugar-pecan oat topping. This unique twist on traditional pumpkin pie offers a comforting, sweet, and textured treat that’s perfect for holiday gatherings or cozy evenings.
Ingredients
Pumpkin Filling:
- 1 (15 oz) can pumpkin puree
- ⅔ cup (145g) granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 tablespoon all purpose flour
- ½ cup (130g) half and half
Topping:
- 1 cup (125g) all purpose flour
- 1 cup (197g) light brown sugar, packed
- ½ cup (55g) finely chopped pecans
- ⅔ cup (60g) old fashioned oats
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened and cut into pieces
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and position a rack in the center. Grease an 8×11 inch baking dish thoroughly to prevent sticking, then set it aside.
- Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, vanilla extract, pumpkin pie spice, cinnamon, salt, flour, and half and half until the mixture is smooth and fully combined. Pour this mixture into the prepared baking dish evenly and set aside.
- Prepare the Topping: In another bowl, combine the all purpose flour, light brown sugar, chopped pecans, old fashioned oats, cinnamon, and salt. Add the softened butter pieces and mix starting with a spoon or silicone spatula, then use your fingers to rub and incorporate the butter into the dry ingredients until the mixture is crumbly and well combined.
- Assemble and Bake: Gently sprinkle the crumbly topping evenly over the pumpkin filling, being careful not to press it down so the topping remains light. Place the baking dish in the preheated oven and bake for 45 to 55 minutes, or until the topping is golden brown and the pumpkin filling in the center jiggles slightly when the dish is gently shaken.
- Cool and Serve: Remove the baking dish from the oven and set it on a wire rack to cool. Serve the pumpkin crisp warm (not hot) or at room temperature, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- Serve warm or at room temperature topped with vanilla ice cream or whipped cream for added richness.
- Store leftovers tightly covered in the refrigerator for up to 3 days to maintain freshness.
- Reheat individual servings gently in the microwave before serving if desired.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
