Q1: What is the difference between this Pecan Pumpkin Crunch and a traditional pumpkin pie?

The main difference is the crust ! This "crunch" or "crumble" has all the delicious, creamy, spiced custard filling of a classic pumpkin pie, but it is crustless on the bottom. Instead, it has a thick, buttery, and crunchy pecan crumble topping, making it much easier and faster to prepare than a traditional pie with a fussy pastry crust

Q2: How do I know for sure when my pumpkin custard is done baking?

The key is the "jiggle test." The egg-based custard filling is perfectly baked when the outer edges are set and look slightly puffed, but the very center still has a slight jiggle or wobble to it when you gently nudge the pan. This small, jiggly center will continue to cook and set up perfectly from the residual heat as the crumble cools.

Q3: Can I make this dessert ahead of time for Thanksgiving?

Yes, this is a perfect make-ahead dessert! You can fully assemble the entire unbaked crumble, cover it tightly, and keep it in the refrigerator for up to 24 hours . This is a huge time-saver on a busy cooking day. Just remember to add a little extra time to the bake since it will be starting from cold.

Q4: Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free! The filling is naturally gluten-free. For the topping, simply substitute the all-purpose flour with your favorite gluten-free 1-to-1 baking blend .

Q5: Can I use fresh pumpkin purée instead of canned?

Yes, you can. If you are using fresh, homemade pumpkin purée, it is very important to make sure that it is very thick and not watery. After you have roasted and puréed your pumpkin, it is a great idea to let it drain in a cheesecloth-lined sieve for a few hours to remove any excess liquid before you use it in the recipe.

The Best Cozy & Easy Pecan Pumpkin Crunch

A layered, baked dessert that combines the smooth texture of a pumpkin pie with a crunchy pecan crumble topping. This dish, often called a ‘Pumpkin Crunch,’ features a rich custard base made from pumpkin puree, heavy cream, eggs, and warm spices. This is covered with a buttery streusel topping of chopped pecans, flour, and brown sugar. The casserole is baked until the filling is set and the top is crisp, and it’s served with a homemade bourbon-infused whipped cream.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 2 hours 45 minutes (includes cooling time)
Yield: 9-12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Layer:
One 15-ounce can pumpkin puree (not pie mix)
1 cup heavy cream
4 large eggs
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon bourbon (optional)
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
For the Topping:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1 1/2 cups roughly chopped pecans
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon table salt
For the Bourbon Whipped Cream:
1 cup heavy cream
1 tablespoon confectioners’ sugar
1 tablespoon bourbon

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Instructions

Preheat the oven to 350°F. Butter an 8 by 8-inch baking dish.
Make the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, 1 cup of heavy cream, the eggs, granulated sugar, 1/4 cup of brown sugar, optional bourbon, ginger, nutmeg, 1/4 teaspoon of cinnamon, and 1/8 teaspoon of salt until evenly combined.
Pour the mixture into the prepared baking dish.
Make the Topping: In a medium bowl, add the softened butter pieces, pecans, flour, the remaining 1/4 cup of brown sugar, 1/4 teaspoon of cinnamon, and 1/8 teaspoon of salt. Mix with your fingers or a fork until it holds together but is still crumbly.
Scatter the topping evenly over the pumpkin mixture in the baking dish.
Bake: Bake for 45 minutes to 1 hour, until the edges are puffed and the filling is set in the center.
Remove from the oven and let it cool to room temperature on a wire rack.
Make the Bourbon Whipped Cream: Add 1 cup of heavy cream to a medium bowl. Beat with a hand-held mixer until thick. Add the confectioners’ sugar and bourbon and beat until medium peaks form.
Serve the pumpkin crunch with a dollop of the bourbon whipped cream or ice cream.

Notes

This dessert combines the elements of a crustless pumpkin pie and a pecan crisp.
It is important to let the dish cool to room temperature before serving to allow the custard filling to fully set.
The bourbon in the filling and whipped cream is optional but adds a layer of complementary flavor.

Nutrition

Serving Size: 1/12 of recipe
Calories: 350-420
Sugar: 25-32 g
Sodium: 150-200 mg
Fat: 25-32 g
Saturated Fat: 12-16 g
Trans Fat: 0 g
Carbohydrates: 25-30 g
Fiber: 3-5 g
Protein: 6-8 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/pecan-pumpkin-crunch/