Description
This delicious Pumpkin Crisp features a spiced pumpkin filling topped with a buttery pecan-studded crisp topping. Baked to golden perfection, it’s perfect served warm and topped with ice cream for a cozy fall dessert.
Ingredients
Scale
Filling
- 15 ounces pumpkin puree
- 1 cup heavy cream
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- â…› teaspoon ground cloves
- â…› teaspoon ground ginger
Topping
- 2 cups all-purpose flour
- 1 cup light brown sugar (packed)
- ¾ cup salted butter (melted)
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon salt
- ½ cup pecans (chopped, optional)
For Serving
- Ice cream for topping
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking pan with oil or non-stick spray and set aside.
- Mix the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, light brown sugar, granulated sugar, eggs, vanilla extract, ground cinnamon, salt, nutmeg, cloves, and ginger until the mixture is thoroughly combined and smooth.
- Pour Filling into Pan: Pour the prepared pumpkin filling batter evenly into the greased 9×13 inch pan.
- Prepare the Crisp Topping: In a medium bowl, combine the all-purpose flour, light brown sugar, melted salted butter, ground cinnamon, salt, and chopped pecans (if using). Mix until crumbly and well combined.
- Add Topping and Bake: Evenly sprinkle the crisp topping mixture over the pumpkin filling. Bake in the preheated oven for 50 to 55 minutes, or until the topping is golden brown and the center is set without being moist.
- Serve: Allow the crisp to cool slightly. Serve warm with scoops of ice cream on top for a perfect dessert experience.
Notes
- You can substitute pecans with walnuts or omit the nuts for a nut-free version.
- Ensure the pumpkin puree is pure pumpkin and not pumpkin pie filling for best results.
- The crisp topping can be refrigerated for up to 3 days before baking.
- For a dairy-free option, use coconut cream instead of heavy cream and a dairy-free butter alternative.
- If you prefer a less sweet dessert, reduce the sugars slightly to taste.
