Pumpkin Pecan Crisp recipe
This Pumpkin Pecan Crisp recipe features a creamy pumpkin filling topped with a toasted brown butter oat and pecan crumble.
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Servings: 8
Ingredients
Pumpkin Pecan Crisp Topping
- 3/4 cup unsalted butter divided, 170g
- 1 cup old fashioned oats 100g
- 1 cup pecan halves chopped, 125g
- 1 cup all-purpose flour 132g
- 3/4 cup light brown sugar packed, 150g
- 1 1/2 tsp ground cinnamon
- 1/4 tsp kosher salt
Pumpkin Crisp Filling
- 8 oz cream cheese room temperature
- 1/2 cup light brown sugar packed, 105g
- 1/4 cup pure maple syrup 60g
- 1 can pumpkin puree 15 oz
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3/4 cup heavy cream 180g
Instructions
- Preheat the oven to 350°F.
- Place 1/2 cup of the unsalted butter in an 11-inch oven-safe skillet.
- Melt the butter over medium heat, stirring frequently.
- Continue cooking and stirring until the butter begins to brown and develops a toasted aroma.
- As soon as the butter begins to darken, add the old fashioned oats and chopped pecans.
- Stir continuously and toast the oats and pecans in the browned butter for approximately 5 minutes.
- Transfer the oat and pecan mixture to a mixing bowl. Do not clean the skillet.
- Add the remaining 1/4 cup of unsalted butter, sliced, to the warm oat mixture.
- Stir until the butter is fully melted and incorporated.
- Add the all-purpose flour, light brown sugar, ground cinnamon, and kosher salt.
- Stir until the topping mixture is evenly combined and crumbly.
- Transfer the topping mixture to the refrigerator while preparing the pumpkin filling.
- In a large mixing bowl, whisk together the room-temperature cream cheese, light brown sugar, and pure maple syrup until smooth.
- Add the pumpkin puree, eggs, egg yolk, vanilla extract, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves.
- Whisk until the filling mixture is fully combined.
- Add the heavy cream.
- Whisk until smooth. The filling mixture should be thin.
- Pour the pumpkin filling into the same skillet used to brown the butter.
- Remove the chilled crumble topping from the refrigerator.
- Sprinkle the topping evenly over the pumpkin filling, covering the entire surface.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the center of the filling has a slight jiggle.
- Remove the skillet from the oven.
- Allow the pumpkin pecan crisp to cool for approximately 1 hour before serving.
- Scoop into serving dishes.
- Serve with vanilla ice cream, whipped cream, or caramel sauce if desired.
Notes
To make this Pumpkin Pecan Crisp recipe gluten free, replace the all-purpose flour with a certified gluten-free all-purpose flour blend.
Use certified gluten-free old fashioned oats, as regular oats may be cross-contaminated with wheat during processing.
Confirm that the pumpkin puree, cream cheese, maple syrup, heavy cream, vanilla extract, spices, brown sugar, butter, and pecans are labeled gluten free.
Prepare the recipe with clean bowls, measuring tools, utensils, and cookware to prevent cross-contamination.
If serving someone with celiac disease, use only certified gluten-free ingredients whenever possible.