Pecan Pumpkin Crisp

5 from 1 vote

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

Prep Time15

Cook Time45

Total Time1

Servings: servings

Calories: 364kcal

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!

Chopped walnuts or slivered almonds may be used instead of pecans, if preferred.

Store fully cooled crisp covered in the refrigerator for up to 4 days. Warm slightly before serving or serve cold.