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Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce

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This Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce is a cozy fall dessert with a creamy spiced pumpkin base, a crunchy pecan-oat topping, and a warm, nutty sauce for drizzling. It’s the ultimate autumn comfort treat.

Ingredients

  • For the pumpkin filling:
  • 1 can (15 oz) pumpkin purée
  • 2/3 cup brown sugar
  • 2 large eggs
  • 1/2 cup heavy cream or full-fat milk
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp salt
  • For the pecan crisp topping:
  • 1/2 cup all-purpose flour
  • 1/2 cup rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup chopped pecans
  • 1/2 tsp ground cinnamon
  • 1/3 cup unsalted butter, melted
  • For the maple cinnamon brown butter sauce:
  • 1/4 cup unsalted butter
  • 1/4 cup maple syrup
  • 1/2 tsp ground cinnamon
  • 1/4 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease a 9×9-inch baking dish.
  2. Whisk together pumpkin purée, eggs, cream, brown sugar, vanilla, and spices until smooth. Pour into prepared dish.
  3. In another bowl, mix flour, oats, brown sugar, pecans, and cinnamon. Stir in melted butter until crumbly.
  4. Sprinkle topping evenly over pumpkin filling.
  5. Bake for 40–45 minutes, or until topping is golden and filling is set.
  6. For the sauce: melt butter in a saucepan and cook until browned and nutty-smelling. Remove from heat and stir in maple syrup, cinnamon, vanilla, and salt.
  7. Let crisp cool slightly, then drizzle with warm sauce and serve.

Notes

  • Use crushed gingersnap cookies in the topping for a spicy twist.
  • Substitute coconut cream and vegan butter for a dairy-free version.
  • Freeze fully baked crisp without sauce for longer storage.
  • Store sauce separately and rewarm gently before serving.
  • Top with vanilla ice cream for extra indulgence.

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