Pecan Pumpkin Crunch Recipe

This cozy Pecan Pumpkin Crunch is made with pure pumpkin puree, rich heavy cream, crunchy pecans, brown sugar, and an optional splash of bourbon. This recipe creates a delightful fall dessert with a smooth, creamy pumpkin custard base and a buttery, spiced pecan topping. It’s a perfect and easy alternative to traditional pumpkin pie and serves up to 8 people.

Pecan Pumpkin Crunch Ingredients

• 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
• One 15-ounce can pumpkin puree (not pie mix)
• 1 cup heavy cream
• 4 large eggs
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar, divided
• 1 tablespoon bourbon, optional
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon, divided
• 1/8 teaspoon table salt
• 1 1/2 cups roughly chopped pecans
• 1/4 cup all-purpose flour
• Ice cream, optional

For the Bourbon Whipped Cream:

• 1 cup heavy cream
• 1 tablespoon confectioners’ sugar
• 1 tablespoon bourbon

How To Make Pecan Pumpkin Crunch

1. Preheat and prepare the dish: Arrange a rack in the middle of your oven and preheat it to 350∘F (175∘C). Generously coat an 8-by-8-inch baking dish with butter and set it aside.
2. Mix the pumpkin custard: In a large bowl, combine the pumpkin puree, heavy cream, eggs, granulated sugar, 1/4 cup of the brown sugar, bourbon (if using), ginger, nutmeg, and 1/4 teaspoon of the cinnamon. Whisk until all the ingredients are evenly combined.
3. Fill the baking dish: Pour the pumpkin mixture into the prepared baking dish.
4. Make the pecan crunch topping: Cut the room-temperature butter into small pieces and place them in a medium bowl. Add the pecans, flour, the remaining 1/4 cup of brown sugar, and the remaining 1/4 teaspoon of cinnamon. Use your fingers or a fork to mix until the topping holds together in crumbles.
5. Top and bake: Evenly scatter the pecan topping over the pumpkin mixture in the baking dish. Bake for 45 minutes to 1 hour. The dessert is done when the edges are puffed and the center is set (it should not be liquidy).
6. Cool before serving: Remove the dish from the oven and place it on a wire rack to cool to room temperature. This allows the custard to finish setting.
7. Prepare the Bourbon Whipped Cream: Just before serving, add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until it becomes thick and frothy. Add the confectioners’ sugar and bourbon and continue to beat until medium peaks form.
8. Serve: Serve slices of the Pecan Pumpkin Crunch with a generous dollop of the fresh Bourbon Whipped Cream or a scoop of your favorite ice cream.

Recipe Tips

• Use Pure Pumpkin Puree: Make sure you are using 100% pure pumpkin puree, not pumpkin pie mix. Pie mix is already sweetened and spiced, which would make this dessert too sweet.
• Room Temperature Butter for Topping: Using room-temperature butter that is still cool to the touch helps create the perfect crumbly topping. If the butter is too soft or melted, the topping can become greasy.
• Don’t Overmix the Filling: When making the pumpkin custard, whisk the ingredients only until they are smooth and combined. Overmixing can add too much air, which can cause the custard to crack as it bakes.
• Check for Doneness: The center of the crunch should be “set,” meaning it doesn’t jiggle like liquid when you gently shake the pan. A knife inserted near the center should come out mostly clean.

What To Serve Pecan Pumpkin Crunch

This warm and comforting dessert is perfectly complemented by the cool and tangy Bourbon Whipped Cream included in the recipe. For an even more decadent treat, serve it warm with a scoop of vanilla bean or butter pecan ice cream that will melt slightly over the crunchy topping. A hot cup of black coffee or a spiced tea also pairs wonderfully with the sweet and nutty flavors of the dish.

How To Store Pecan Pumpkin Crunch Leftovers

• Refrigerate: Because this is a custard-based dessert containing eggs and cream, leftovers must be stored in the refrigerator. Cover the baking dish with plastic wrap or transfer slices to an airtight container. It will keep for up to 4 days.
• Freeze: You can freeze individual portions for longer storage. Wrap each slice tightly in plastic wrap and then in foil. To serve, thaw in the refrigerator. Note that the texture of the crunch topping may soften slightly after freezing.

Pecan Pumpkin Crunch Nutrition Facts

• Calories: 495 kcal
• Total Fat: 38g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 110mg
• Total Carbohydrate: 35g
• Dietary Fiber: 4g
• Sugars: 26g
• Protein: 8g

Frequently Asked Questions

• Can I make this dessert ahead of time? Yes, this is an excellent make-ahead dessert. You can bake it up to one day in advance, let it cool, and store it covered in the refrigerator. Prepare the Bourbon Whipped Cream just before you are ready to serve.
• Is the bourbon necessary? No, the bourbon is listed as optional in both the filling and the whipped cream. It adds a nice warmth and depth of flavor, but you can omit it entirely without any other adjustments.
• Can I use a different type of nut for the topping? Absolutely. While pecans are a classic pairing with pumpkin, chopped walnuts or even sliced almonds would also make a delicious crunchy topping.
• Can I bake this in a pie dish? Yes, a standard 9-inch pie dish is a great alternative to the 8×8-inch square pan. The baking time should be very similar, but start checking for doneness around the 45-minute mark.

Try More Recipes:

• Spiced Pumpkin Bundt Cake With Citrus Glaze Recipe
• Pumpkin Tiramisu Recipe
• Cheesecake-Stuffed Pumpkin Bread Recipe