One of my favorite things about the fall is pumpkin desserts. I know it’s probably not one bit surprising, but I really love all things pumpkin and although I do cook and bake with pumpkin year round, there is something extra festive about enjoying those pumpkin recipes from September thru November.
Typically, you’ll see pumpkin used in pies, breads and hot drinks, but I have a very special pumpkin recipe that is both easy and absolutely delicious. This maple pumpkin pecan crumble pairs the texture of a great pumpkin pie with the lightness of a soufflé…
…plus the buttery crumble topping replaces a pie crust with something that is way easier to make and in my humble opinion, way more delicious too…
If this maple pumpkin pecan crumble sounds like something you would enjoy then I would love to have you bake one up right in your own kitchen with me.
Let’s get started…
Begin by combining 1 cup of all purpose flour with 3/4 cup of roughly chopped pecans, 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt and an optional pinch of ground ginger, nutmeg and cloves, which I highly recommend.
Add 1/2 cup of cold butter cubes into the mixture and use a pastry cutter or stiff forks to work the butter in until you have a damp sand like texture and most of the butter is in small pieces.
Transfer the crumble topping into the refrigerator to chill while you prepare the pumpkin filling. Keeping the butter cold right up until you place the crumble into the oven will help to keep the texture crisp and not soggy.
In a large bowl, combine 1/4 cup of pure maple syrup with 2/3 cup of granulated sugar, 3 large eggs and a teaspoon of vanilla extract.
Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined.
Add a teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger and 1/4 teaspoon of cloves and whisk until the spices are evenly distributed.
Pour the pumpkin filling into a greased 10″ oven safe skillet or an 8″x10″ deep baking dish and evenly crumble the pecan topping over the entire surface.
You can also sprinkle the crumble topping with coarse grain sugar to add a little extra crunch and sweetness.
Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown. Transfer the skillet onto a heat proof surface and grab some vanilla ice cream or my favorite brown sugar whipped cream.
I have something I need to admit. As much as I love pumpkin (and I really do love it), I have never been a huge fan of pumpkin pie. I mean, I love my pumpkin pie, but so many of them are overly sweet and I am not a huge fan of the dry basic pie crust that they are so often baked in.
… but this maple pumpkin pecan crumble is absolutely wonderful. Tender, fluffy and full of beautifully warm spices…
… and the traditional pie crust is totally outdone by the buttery, crunchy pecan and brown sugar crumble topping.
Now I am not suggesting we abolish all pumpkin pies (I am not crazy!), but I am saying that if you happen to have a holiday party that you are short on prep time for or maybe we have a sudden pie crust shortage and you don’t want to make your own then this little beauty would make a wonderful stand in for the classic.
With fabulously comforting fall flavors and really no special skills or ingredients required, you can have this maple pumpkin pecan crumble on your table in about 45 minutes. The filling and crumble can both be made ahead of time and then combined when you are ready to bake it up.
It can be enjoyed piping hot right out of the oven, warm or even at room temperature, so there is no need for any special scheduling. A dessert that is ready when you want it and absolutely delicious… I’m here for it.
Maple Pumpkin Pecan Crumble
Ingredients
Maple Pumpkin Filling
- 2 cups of pure pumpkin puree
- 1/4 cup of pure maple syrup
- 2/3 cup of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground ginger
- 1/4 teaspoon of cloves
- 2/3 cup of heavy cream
Pecan Crumble Topping
- 1/2 cup of butter, cold, cubed
- 3/4 cup of pecans, roughly chopped
- 1 cup of all purpose flour
- 1/2 cup of brown sugar
- 1/2 teaspoon of ground cinnamon
- a pinch of salt
- a pinch of ground ginger, nutmeg and cloves (optional)
- coarse grain sugar (optional topping)
Instructions
- Preheat your oven to 375 degrees.
- Lightly grease a 9” deep dish pie pan, 8”x11” baking dish or 10” oven safe skillet and set aside for now.
Make the crumble topping...
- In a medium bowl, combine 1 cup of all purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, 3/4 cup of chopped pecans and an optional pinch of ground ginger, nutmeg and cloves.
- Add 1/2 cup of cubed butter and use your hands or a pastry cutter to work the butter into the flour mixture until you no longer see large pieces of butter.
- Transfer the crumble topping into the refrigerator until ready to use.
Make the maple pumpkin filling...
- In a large bowl, whisk 1/4 cup of pure maple syrup with 2/3 cup of granulated sugar, 3 large eggs and 1 teaspoon of vanilla extract.
- Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined.
- Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger and 1/4 teaspoon of cloves and whisk until fully incorporated.
- Transfer the filling into your prepared dish and top with the chilled crumble topping
- Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown
- Serve hot, warm or at room temperature with vanilla ice cream or whipped cream
You shared a winner. Thank you so much!