Pumpkin Crisp With Pecan Crumble Topping

Pumpkin Crisp With Pecan Crumble Topping is a sweet and delicious. Serve it at Thanksgiving in addition to or as a pie alternative and your family will love it.

Pumpkin Crisp With Pecan Crumble Topping

I have to say I thought I was about done with making pumpkin desserts after sharing Soft Pumpkin Chocolate Chip Cookies and No-Bake Pumpkin Cream Pie and a few other . However then I saw this crisp made in a cast iron skillet. I remembered  how much I loved the Easy Homemade Blackberry Cobbler that I had made in one . So I gave it a try. It has a crumbly pecan and brown sugar topping and oh my it is great.

CAN I MAKE THIS AHEAD?

You can definitely prep this Pumpkin Pie Crisp ahead, but I recommenced baking it fresh when you are ready to serve it.

To prep this ahead, I follow all directions until the baking step. Then, instead of putting it into the oven, I cover it with saran wrap or foil and pop it into the fridge.

Then, when I am ready to bake it, I take it out of the fridge and set it on the counter while pre-heating the oven and bake it as directed in the recipe!

How to Serve :

This crisp is best served warm, I love it with a scoop of Ice Cream

Do I Have to Use Cast Iron Skillet ?

No you can use a baking dish if you prefer . I love cooking in cast iron.

How to Make Pumpkin Crisp With Pecan Crumble Topping:

Ingredients Needed :

• Cooking Spray for the Pan
• Eggs
• Pumpkin Puree
• Sugar
• Heavy Cream
• Pumpkin Pie Spice
• Vanilla Extract
• Salt

For the Topping :

• Flour
• Brown Sugar
• Salt
• Butter
• Chopped Pecans
• Cinnamon

Crisp Ingredients

Mixing The Pumpkin

Dry Ingredients

Pumpkin Filling in Pan

Crisp Going in the Oven

Print

Pumpkin Crisp With Pecan Crumble Topping

Pumpkin Pie filling topped with crispy pecan topping

Course Dessert

Cuisine American

Keyword Crisp, Dessert, Pecans, pumpkin

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 6 Servings

Equipment

• OVEN
• Food Processor
• Mixing Bowl, serving bowl , spatula

Ingredients

• Cooking Spray
• 1 cup sugar
• 3 eggs
• 1 15 oz can pumpkin puree
• ⅔ cup heavy cream
• 2 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• ½ salt

For The Topping

• 1 ½ cups all-purpose flour
• 1 ½ cups brown sugar
• ¾ cups cold butter cut in cubes
• 1 cup chopped pecans

Instructions

• Pre-heat oven to 375°
• Grease skillet with food cooking spray
• In a large bowl mix eggs and sugar, when smooth add pumpkin, cream, vanilla, pumpkin pie spice, salt, whisk until smooth -pour into skillet
• In a food processor pulse flour, brown sugar, and salt to combine. Cut in cubed cold butter over dry ingredients and pulse again until crumbly-stir in pecans
• With hands or with a spoon make balls of topping and scatter onto pumpkin - sprinkle with cinnamon (optional)
• Bake 40-45 minutes until golden brown and firm
• Serve warm with ice cream or whipped cream