The Best Easy Pumpkin Crisp Recipe
The best easy pumpkin crisp recipe - delicious baked pumpkin crisp with loaded with cinnamon, ginger, nutmeg, and warming fall flavor!
Servings: 10 servings
Ingredients
- Filling:
- 1 can 100% pumpkin puree
- 3 large eggs
- 1 ½ cups heavy cream
- ¾ cup dark brown sugar
- ½ cup sour cream
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon ground ginger
- Topping:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¾ cup salted butter melted
- 2 teaspoons ground cinnamon
- ¼ teaspoon salt
- ¾ cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F and set aside a 9x11 baking dish.
- Using a stand mixer or hand mixer fitted with a whisk attachment, beat together all of the filling ingredients in a large bowl. Pour into the baking dish.
- In a separate large bowl, mix together the flour, sugars, butter, cinnamon, and salt with a fork until evenly combined.
- Mix in the chopped pecans and sprinkle over the top of the filling.
- Bake for 10 minutes then REDUCE heat to 350 and bake for an additional 45 to 50 minutes.
- Allow to cool completely at room temperature before serving. Serve with whipped cream or ice cream.
Notes
Traditionally, crisps use oatmeal in the topping to help bring a lighter, less dense texture than baked fruit crumbles - but we're calling this recipe a crisp even though there is no oatmeal because it has a texture that is almost identical, even without the oats.
Nutrition
Serving: 1g | Calories: 617kcal | Carbohydrates: 68g | Protein: 7g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 313mg | Fiber: 3g | Sugar: 45g
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