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Pecan Pumpkin Crunch Recipe

Pecan Pumpkin Crunch

Pecan Pumpkin Crunch

From Aida Mollenkamp

Pecan Pumpkin Crunch Recipe


  1. 4 tablespoons (1/2 stick) unsalted butter, at room temperature, plus more for baking dish
    1 (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
    Bourbon Whipped Cream, recipe follows
    Ice cream, optional


  1. Heat the oven to 350 degrees F and arrange a rack in the middle. Coat an 8-by-8-inch baking dish with butter and set aside.
  2. Combine the pumpkin, cream, eggs, sugar, 1/4 cup brown sugar, bourbon, if using, ginger, nutmeg, 1/4 teaspoon cinnamon, 1/8 teaspoon salt in a large bowl. Whisk until evenly combined and pour into the prepared baking dish.
  3. Cut the butter into small pieces and add to a medium bowl. Stir in the pecans, flour, and the remaining 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 1/8 teaspoon salt and mix until it holds together somewhat but still crumbles.
  4. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 55 to 60 minutes. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.

Serves 8.

Bourbon Whipped Cream:

1 cup heavy cream
1 tablespoon confectioners' sugar
1 tablespoon bourbon

  1. Add the heavy cream to a medium bowl. Beat the cream with a handheld mixer until thick and frothy.
  2. Add the sugar and bourbon and beat until medium peaks form.
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