This rich and cozy Pecan Pumpkin Crisp is perfectly spiced and topped with plenty of buttery toasted pecan brown sugar crumble.
This recipe is for all the pumpkin lovers out there! It captures the goodness of a spiced pumpkin pie, but with a buttery and delicious brown sugar and pecan crumble topping. This pumpkin crumble is not only a delicious dessert perfect for Thanksgiving, but it is also super easy and quick to prep!
If you are looking for more cozy and yummy recipes perfect for chilly Autumn days, be sure to try my Pumpkin Coffee Cake recipe or Mini Pumpkin Cupcakes. If you prefer apple desserts, try this Sticky Caramel Apple Spice Cake!
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⭐️ Why You Need to Make This Recipe
- Flavor: Classic cozy spices of cinnamon, nutmeg, cloves, and ginger go together with the sweet flavors of vanilla and brown sugar and nutty roasted pecans.
- Texture: The creamy pumpkin filling and crispy crumble topping make for a wonderful dessert with contrasting textures.
- Method: This crisp is very quick and easy to make and let the oven do the rest! It also smells incredible while baking!
🧈 Ingredients
Here are the ingredients needed to make this easy pumpkin crisp.
Ingredient Notes
- Pumpkin Puree - Just pure pumpkin or pumpkin puree. Double-check the can to make sure you do not buy pumpkin pie filling!
- Brown Sugar - Don't have any? No problem! You can make homemade brown sugar by combining white sugar with some molasses.
- Spices - A cozy and comforting blend of spices makes the pumpkin filling so tasty, and some more cinnamon is added to the pecan crumble topping to make it extra yummy and flavorful.
- Vanilla - If you've been around here at all, you know I love my vanilla! I even add it to my homemade apple pie and apple pie tarts! This recipe has vanilla extract in the pumpkin filling and the pecan crumble!
- Pecans - You could use chopped walnuts or slivered almonds instead of pecans in this recipe if you prefer.
See the recipe card for the full list of ingredients with measurements.
📃 Instructions
Step 1: Whisk together the pumpkin puree, brown sugar, egg, vanilla, spices, and salt.
Step 2: Add the melted butter and whisk until incorporated.
Step 3: Pour the pumpkin filling into a greased baking dish, smoothing out the top.
Step 4: Stir together the chopped pecans, brown sugar, flour, and cinnamon.
Step 5: Stir together the melted butter and vanilla and add to the combined nut mixture.
Step 6: Stir the crumble until all the butter is incorporated and the mixture is crumbly.
Step 7: Crumble the mixture evenly over the top of the pumpkin filling in the baking dish.
Step 8: Bake in preheated oven for 35-45 minutes or until the top is lightly browned and the pecans are toasty and fragrant.
💡 Top Tip
This pecan pumpkin crisp can be served either hot with vanilla ice cream or whipped cream, or I actually prefer it served cold with whipped cream.
❓ Recipe FAQs
Yes! Simply use gluten-free flour in the crumble mixture to make this pumpkin crisp gluten-free.
Yes. Chopped walnuts, almonds, or even cashews work well in this recipe.
Store fully cooled crisp covered in the refrigerator for up to 4 days. Warm slightly before serving or serve cold.
🦃 More Thanksgiving Dessert Recipes
Looking for other recipes like this? Try these:
If you tried this Pumpkin Pecan Crisp or any other recipe on my website, please leave a ⭐️ star rating and write a little note telling me how it went in the comments below. Thank you!!
📖 Recipe
Pecan Pumpkin Crisp
Ingredients
For the Pumpkin Layer:
- 2 cups pumpkin puree
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ¼ cup salted butter melted
For the Crumble:
- 1 cup chopped pecans *
- 1 cup packed brown sugar
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 6 tablespoons salted butter melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350℉. Grease a 9X9-inch baking dish with butter or non-stick spray.
- 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.2 cups pumpkin puree, ½ cup packed brown sugar, 1 egg, 1 teaspoon vanilla extract, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon salt, ¼ cup salted butter
- 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.1 cup chopped pecans, 1 cup packed brown sugar, ¾ cup all-purpose flour, 2 teaspoons ground cinnamon, 6 tablespoons salted butter, 1 teaspoon vanilla extract
- 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!
Notes
- Chopped walnuts or slivered almonds may be used instead of pecans, if preferred.
Jasmine
I would choose this crisp over pumpkin pie! So delicious! Just the right amount of spice and sweetness. I served it warm with French vanilla ice cream. It was a hit for the whole family!
Mandalynn
That sounds delicious and comforting. I'll have to come back to it.