Pumpkin Crisp

Pumpkin Crisp

This pumpkin crisp combines a creamy spiced filling with a buttery pecan crumble topping for an easy fall dessert.

60 min Serves 6 serving(s) Medium American

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

This pumpkin crisp features a smooth pumpkin custard base topped with a buttery brown sugar and pecan crumble. Baked until golden and set, it's perfect served warm with whipped cream or ice cream. A simple yet impressive dessert for autumn gatherings.

Directions

Set your oven to 375°F. Lightly coat a skillet with cooking spray. In a large bowl, whisk together the pumpkin purée, eggs, granulated sugar, light brown sugar, heavy cream, pumpkin pie spice, vanilla extract, and kosher salt until the mixture is smooth. Pour this filling into the prepared skillet.

In a food processor, combine the all-purpose flour, light brown sugar, and kosher salt. Pulse a few times to mix and break up any brown sugar lumps. Scatter the cold butter cubes over the dry ingredients and pulse again until the mixture forms crumbs that stick together when pressed. Stir in the chopped pecans.

Press the dough into teaspoon-sized pieces and scatter them evenly over the pumpkin filling.

Bake for 40 to 45 minutes, until the filling is set and the topping is golden brown.

Serve warm with whipped cream or vanilla ice cream.