Pumpkin Crisp

“Ideal for Halloween suppers, this crunchy topping is the perfect accompaniment to the smooth pumpkin filling”


Cooking spray, for pan

3 eggs

1 cup granulated sugar

1 (15-oz.) can pumpkin purée

2/3 cups double cream

2 tsp pumpkin pie spice

1 tsp pure vanilla extract

1/2 tsp kosher salt


For the Topping

1 1/2 cups all-purpose flour

1 1/2 cup dark brown sugar

Pinch kosher salt

3/4 cup cold butter, in 1/2″ cubes

1 cup chopped pecans

Whipped cream or vanilla ice cream, for garnish


Preheat oven to 375C / 190F / Gas 5. Grease a skillet with cooking spray. In a large bowl, whisk together eggs and sugar. When smooth and fully combined, add pumpkin, cream, vanilla, pumpkin pie spice, and 1/2 tsp kosher salt. Whisk until smooth and blended. Pour into prepared pan.

In the bowl of a food processor, pulse the flour, brown sugar, and salt to combine and break up any clumps of brown sugar. Scatter the cubed butter over the dry ingredients and pulse again until crumbs form. Stir in the pecans.

In the palm of your hand, press handfuls of the topping into rough balls. Break off teaspoon-sized pieces and place over the pumpkin.

Bake until the filling is set and the top is golden brown, 40 to 45 minutes. Serve with whipped cream or ice cream.

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