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Pecan Pumpkin Crisp

Pecan Pumpkin Crisp

This rich and cozy Pecan Pumpkin Crisp is perfectly spiced and topped with plenty of buttery toasted pecan brown sugar crumble.

Author: Knead Some Sweets

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 10 servings

Calories: 356 kcal per serving

Ingredients

  • 2 cups - pumpkin puree
  • ½ cup - brown sugar
  • 1 - egg
  • 1 tsp - vanilla extract
  • 2 teaspoons - ground cinnamon
  • ½ tsp - ground ginger
  • ½ tsp - ground nutmeg
  • ¼ tsp - ground cloves
  • ¼ tsp - salt
  • ¼ cup - salted butter
  • 1 cup - pecans*
  • 1 cup - brown sugar
  • ¾ cup - all-purpose flour
  • 2 teaspoons - ground cinnamon
  • 6 tablespoons - salted butter
  • 1 tsp - vanilla extract

Instructions

  1. Preheat the oven to 350℉. Grease a 9X9-inch baking dish with butter or non-stick spray.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, egg, vanilla, cinnamon, ginger, nutmeg, cloves, and salt. Lastly, whisk in the melted butter until the mixture is smooth. Spread into the bottom of the prepared baking dish.
  3. In a separate bowl, stir together the chopped pecans, brown sugar, flour, and cinnamon until combined. Stir together the melted butter and vanilla extract before adding to the bowl and mixing with a fork just until a crumbly mixture forms. Crumble the mixture evenly over top of the pumpkin mixture in the baking dish.
  4. Bake in the preheated oven for 35-45 minutes or until the topping is golden and the pecans are fragrant and toasty. Let cool slightly before serving warm or cool completely before serving, if preferred. Serve with vanilla ice cream or whipped cream. Enjoy!

Nutrition

Energy: 356 kcal | Total Fat: 20 g | Saturated: 8 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 49 mg | Total Carbs: 43 g | Fiber: 2 g | Sugars: 33 g | Proteins: 3 g | Sodium: 147 mg | Polyunsaturated: 3 g | Monounsaturated: 8 g

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