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Cozy Maple Pumpkin Crisp with Pecan Crumble

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A warm, spiced pumpkin crisp with a buttery pecan crumble topping that’s simple enough for a weeknight and impressive enough for company. This easy fall dessert comes together in 15 minutes of active prep time and features a silky maple-pumpkin filling with a crunchy oat-pecan topping.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree
  • 1/2 cup pure maple syrup
  • 2 large eggs
  • 1/2 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup old-fashioned rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking dish with butter or non-stick spray.
  2. Make the pumpkin filling: In a medium mixing bowl, whisk together pumpkin puree, maple syrup, eggs, heavy cream, and vanilla extract until smooth. Add pumpkin pie spice and salt, then whisk again.
  3. Make the pecan crumble: In another medium bowl, combine rolled oats, flour, brown sugar, chopped pecans, cinnamon, and salt. Stir with a fork. Add cold butter cubes and use a pastry cutter or fingertips to work the butter into the dry ingredients until the mixture resembles coarse sand with some pea-sized butter pieces remaining.
  4. Assemble the crisp: Pour the pumpkin filling into the prepared baking dish and spread evenly. Sprinkle the pecan crumble evenly over the top without pressing it down.
  5. Bake for 40-45 minutes. At the 30-minute mark, check if the top is browning too quickly and tent with foil if needed. The crisp is done when the filling is set around the edges but still has a slight jiggle in the center, and the crumble is golden brown.
  6. Cool on a wire rack for at least 15-20 minutes before serving to allow the filling to set.

Notes

For extra flavor, toast the pecans at 350°F for 5-7 minutes before adding to the crumble. Drizzle extra maple syrup over the top right when it comes out of the oven for added sweetness. The crisp tastes even better the next day as flavors meld. For dairy-free, use coconut cream and plant-based butter. For gluten-free, use 1:1 gluten-free flour blend and certified gluten-free oats.

Nutrition

Keywords: pumpkin crisp, maple pumpkin, pecan crumble, fall dessert, easy pumpkin dessert, Thanksgiving dessert, pumpkin recipe

Find it online: https://livelybite.com/cozy-maple-pumpkin-crisp-with-pecan-crumble-easy-fall-dessert/