Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce
This Pumpkin Pecan Crisp is like an elevated version of pumpkin pie — soft, creamy, perfectly spiced, and topped with a golden cinnamon pecan oatmeal crisp that bakes up buttery, crunchy, and caramelized. Every warm spoonful gives the perfect contrast between the silky pumpkin custard filling and the crisp, nutty crumble topping. Serve it warm with a scoop of vanilla ice cream, a drizzle of maple cinnamon brown butter sauce, and a sprinkle of flaky sea salt for the ultimate cozy fall dessert that feels nostalgic, comforting, and irresistibly indulgent.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Old-Fashioned Rolled Oats: Create that classic crisp texture with hearty oat flavor and golden crunch.
All-Purpose Flour: Helps bind the crisp topping and adds structure for an evenly baked crumble.
Brown Sugar: Adds deep caramel sweetness and warmth that pairs perfectly with pumpkin spice.
Granulated Sugar: Balances sweetness and helps the topping bake up crisp and golden.
Chopped Pecans: Add rich, nutty crunch and toasty fall flavor throughout the crisp topping.
Cinnamon: Brings warm, cozy spice that complements the pumpkin filling and crisp topping.
Salt: Enhances flavor and balances sweetness in both the topping and filling.
Salted Butter (Melted): Creates a buttery, golden, crumbly crisp topping that bakes to perfection.
Pumpkin Purée: The creamy base of the filling with rich pumpkin flavor; use 100% pure pumpkin.
Heavy Cream: Adds richness and a silky, custard-like texture to the pumpkin filling.
Eggs: Provide structure and help the pumpkin filling set while remaining soft and creamy.
Pumpkin Pie Spice: Delivers the perfect blend of warm fall spices for classic pumpkin flavor.
Vanilla Bean Paste or Extract: Adds depth and enhances the sweet, cozy spice notes.
Maple Syrup: Sweetens naturally with warm maple flavor that pairs beautifully with pumpkin.
Cinnamon (for Sauce): Brings warming spice to the brown butter sauce.
Salted Butter (for Sauce): Browned for a nutty, caramelized flavor in the maple cinnamon sauce.
Salt (for Sauce): Balances sweetness and enhances the caramelized brown butter notes.
Why You’ll Love Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce:
Cozy Fall Flavor: The warm pumpkin spice, pecans, and maple cinnamon brown butter sauce create the ultimate cozy fall dessert experience.
Creamy Pumpkin Base: The pumpkin filling is soft, creamy, and perfectly spiced, giving major pumpkin pie vibes in a more elevated, spoonable form.
Crisp Golden Topping: The cinnamon pecan oatmeal crisp bakes up buttery, crunchy, and golden, creating the perfect contrast to the creamy pumpkin layer.
Easy to Assemble: No pie crust, no rolling—just mix, layer, and bake for a stress-free dessert.
Perfect Balance: The creamy pumpkin, crunchy topping, and sweet–salty brown butter sauce create the perfect blend of flavors and textures.
Holiday-Favorite Dessert: It's a crowd-pleasing option for Thanksgiving, Friendsgiving, or any cozy gathering.
Serve-It-Your-Way Flexibility: Delicious on its own or even better topped with vanilla ice cream, flaky sea salt, or extra brown butter sauce.
Make-Ahead Friendly: The crisp topping and pumpkin base can be prepped separately ahead of time, making hosting easier.
Elevated Twist On Pumpkin Pie: All the nostalgic flavors you love, but richer, crunchier, and more impressive.
Tips for Making Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce:
Whisk The Filling Smoothly: Combine all pumpkin filling ingredients with a whisk until silky and lump-free so the base bakes evenly and stays creamy.
Use Fully Melted Butter For The Topping: Melted butter helps the pecan oatmeal crisp topping come together quickly and bake into a golden, crumbly layer.
Measure Ingredients Accurately: Weighing flour, oats, pecans, and sugars ensures the crisp topping has the right texture and structure.
Mix The Topping Until Crumbly: Stir the oats, pecans, sugars, flour, and melted butter just until a loose, crumbly mixture forms.
Adjust The Spices: Add more cinnamon or pumpkin pie spice if you love a stronger fall spice flavor.
Don’t Overbake The Filling: Bake until the edges are bubbling and the top looks set—overbaking can dry out the creamy pumpkin base.
Cool Briefly Before Serving: Let the crisp sit for 10–15 minutes so it thickens slightly while staying warm and gooey.
Warm The Maple Cinnamon Brown Butter Sauce: Heating the sauce before drizzling ensures it melts into the crisp beautifully for extra richness.
How to Store Pumpkin Pecan Crisp with Maple Cinnamon Brown Butter Sauce:
Room Temperature: Store leftovers tightly covered at room temperature for up to 1 day.
Refrigerator: Keep the crisp in an airtight container in the fridge for 3–4 days.
Reheat: Warm individual servings in the microwave for 20–30 seconds or bake at 325°F for 8–10 minutes until heated through.
Freezer: Freeze the fully baked and cooled crisp (without the ice cream or sauce) for up to 2 months in a freezer-safe container.
Reheat From Frozen: Thaw overnight in the refrigerator, then warm at 325°F until hot and bubbly.
Maple Cinnamon Brown Butter Sauce: Store extra sauce in an airtight jar in the fridge for up to 1 week and rewarm gently before serving.
FAQs:
Q: Can I make pumpkin pecan crisp ahead of time?
A: Yes, you can assemble the pumpkin filling and the crisp topping separately, refrigerate both overnight, and combine just before baking. You can also fully bake the crisp and reheat before serving.
Q: Can I use canned pumpkin purée?
A: Yes, canned pumpkin purée works perfectly. Just make sure you are using 100% pumpkin purée and not pumpkin pie filling.
Q: Do I need to pre-cook the crisp topping?
A: No, the topping is added raw and bakes into a buttery, golden, crispy crumble directly in the oven.
Q: How do I know when the pumpkin pecan crisp is done baking?
A: The topping should look golden and crisp, and the pumpkin filling should be set around the edges but still slightly soft in the center.
Q: Can I substitute the pecans?
A: Yes, you can use walnuts, sliced almonds, or leave the nuts out entirely for a nut-free version.
Q: Can I use gluten-free flour?
A: Yes, a 1:1 gluten-free baking blend works well for the topping. The pumpkin filling is already naturally gluten-free.
Q: Can I make this dairy-free?
A: Yes, use dairy-free butter for the crisp topping and coconut milk or almond milk in the pumpkin mixture.
Q: How do I get the crisp topping perfectly crumbly?
A: Make sure the melted butter is mixed until crumbly and not over-mixed. Stop as soon as large, sandy crumbs form.
Q: Is the maple cinnamon brown butter sauce required?
A: No, but it elevates the entire dessert with rich, caramel-like fall flavor. A simple maple syrup drizzle or caramel sauce also works.
Q: Can I bake this in a pie dish instead of a skillet?
A: Yes, a 9-inch deep pie dish or an 8×8 baking dish both work well. Baking time may vary slightly.
Love this? Check out my other fall dessert recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this pumpkin pecan crisp. Happy baking!
