Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce

This Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce is one of my favorite fall desserts — warm, spiced, and rich with texture. The creamy pumpkin filling is topped with a golden, buttery pecan crisp that adds the perfect crunch. I love drizzling it with the maple cinnamon brown butter sauce for an extra indulgent layer that brings everything together in the most comforting way.

Why You’ll Love This Recipe

I love this recipe because it blends everything I crave in a fall dessert — smooth pumpkin, crunchy pecans, warm spices, and that incredible nutty sweetness from the brown butter sauce. It’s easier than pie, doesn’t require a crust, and makes the whole kitchen smell like autumn. Whether I serve it warm with ice cream or enjoy it chilled the next day, it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pumpkin filling:

• Canned pumpkin purée (not pumpkin pie filling)
• Brown sugar
• Eggs
• Heavy cream or full-fat milk
• Vanilla extract
• Ground cinnamon
• Ground nutmeg
• Ground ginger
• Salt

For the pecan crisp topping:

• All-purpose flour
• Rolled oats
• Brown sugar
• Chopped pecans
• Ground cinnamon
• Unsalted butter, melted

For the maple cinnamon brown butter sauce:

• Unsalted butter
• Maple syrup
• Ground cinnamon
• Pinch of salt
• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large bowl, I whisk together the pumpkin, eggs, cream, brown sugar, vanilla, and spices until smooth.
3. I pour the filling into the prepared dish and spread it evenly.
4. In another bowl, I mix the flour, oats, brown sugar, chopped pecans, and cinnamon. I stir in the melted butter until the mixture becomes crumbly.
5. I sprinkle the crisp topping evenly over the pumpkin layer.
6. I bake for 40–45 minutes, or until the topping is golden and the filling is set.
7. While it bakes, I make the sauce: I melt the butter in a small saucepan over medium heat, swirling occasionally, until it turns golden brown and smells nutty.
8. I remove it from heat and stir in the maple syrup, cinnamon, vanilla, and a pinch of salt.
9. I let the crisp cool slightly before drizzling with warm sauce and serving.

Servings and Timing

This recipe makes 6–8 servings.
Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour

Variations

Sometimes I use crushed gingersnap cookies instead of flour and oats for a spiced topping. When I want more texture, I add chopped walnuts or sunflower seeds to the crisp. For a dairy-free version, I use coconut cream in the filling and vegan butter in the topping and sauce. I’ve also added a splash of orange zest to brighten up the flavor.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 4 days. To reheat, I warm individual portions in the microwave for about 30–45 seconds or in a 325°F oven for 10 minutes. The sauce can be stored separately and rewarmed gently on the stovetop or in the microwave.

FAQs

Can I make this ahead of time?

Yes, I can prepare the filling and topping separately, then assemble and bake when ready. It also reheats beautifully, so I often make it a day ahead.

Can I use fresh pumpkin instead of canned?

Absolutely. I roast and mash fresh pumpkin until smooth and use it in place of canned purée.

What’s the difference between a crisp and a crumble?

Crisps usually include oats in the topping, while crumbles do not. I love using oats for that extra bit of texture.

Do I need to refrigerate the leftovers?

Yes, I refrigerate any leftovers to keep the filling fresh and the topping crisp.

Can I freeze this dessert?

Yes, I freeze the fully baked and cooled crisp without the sauce. I reheat it in the oven before serving and drizzle with freshly warmed sauce.

Conclusion

This Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce is one of my favorite fall desserts — full of warm flavors, creamy pumpkin, and the crunch of toasted pecans. I love how comforting and easy it is, especially when I top it with that rich, nutty sauce. It’s a perfect ending to any autumn meal and a recipe I always come back to.

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