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.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 2 hours 45 minutes (includes cooling time)
- Yield: 9-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
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.
Find it online: https://cookupjoy.com/pecan-pumpkin-crunch/