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Pumpkin Crisp
4.8 from 12 votes

Pumpkin Crisp

Pumpkin Crisp is a love letter written from fall to your taste buds. The sweet, creamy pumpkin and crunchy topping were totally meant to be!

Prep Time
20 mins
Cook Time
1 hr
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings: 12
Calories: 533 kcal
Course: Dessert
Cuisine: American

Ingredients

Filling
  • 15 ounce pumpkin not pumpkin pie filling, puree
  • 3 large egg
  • 1 ½ cups heavy cream
  • ¾ cup light brown sugar packed
  • ½ cup sour cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon cloves ground
  • ¼ teaspoon ground ginger
Topping
  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar packed
  • ¾ cup butter melted (see note, salted
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¾ cup pecans chopped (see note)
  • Whipped Cream for serving (optional)

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F.
  2. Using a stand mixer (or hand mixer and a large bowl) beat together all of the filling ingredients in a large bowl. Pour the filling into a 9-inch x 13-inch baking dish. Set aside.
  3. In a separate large bowl, mix together the flour, sugar, brown sugar, melted butter, cinnamon, and salt with a fork until evenly combined. Mix in the chopped pecans.
  4. Sprinkle the streusel topping all over the pumpkin filling.
  5. Bake for 10 minutes and then REDUCE heat to 350 degrees. Continue baking for an additional 45 to 50 minutes until the filling is set.
  6. Remove from the oven and allow to cool completely at room temperature before serving. We like to top our pumpkin crisp with whipped cream or ice cream.

Notes

  • You can serve this pumpkin crisp warm, but I found that letting it cool gave the best texture. 
  • You don’t have to add pecans to the topping but it does give it a nice crunch. Feel free to toast them first for a deeper flavor.
  • You can serve this pumpkin crisp warm, but I found that letting it cool gave the best texture. 
  • If you don't have salted butter, add another 1/4 teaspoon of salt to the topping.
  • You don’t have to add pecans to the topping but it does give it a nice crunch. Feel free to toast them first for a deeper flavor.

Nutrition Information

Calories 533kcal (27%) Carbohydrates 61g (20%) Protein 6g (12%) Fat 31g (48%) Saturated Fat 16g (80%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 9g (45%) Trans Fat 0.5g (25%) Cholesterol 118mg (39%) Sodium 276mg (12%) Potassium 227mg (5%) Fiber 3g (12%) Sugar 42g (84%) Vitamin A 6457IU (129%) Vitamin C 2mg (2%) Calcium 89mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 533

% Daily Value*

Calories 533kcal 27%
Carbohydrates 61g 20%
Protein 6g 12%
Fat 31g 48%
Saturated Fat 16g 80%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.5g 25%
Cholesterol 118mg 39%
Sodium 276mg 12%
Potassium 227mg 5%
Fiber 3g 12%
Sugar 42g 84%
Vitamin A 6457IU 129%
Vitamin C 2mg 2%
Calcium 89mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.