Pecan Pumpkin Crunch

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 8 servings
LEVEL: Easy

ingredients

  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon, divided
  • 1/4 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 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 1 tablespoon bourbon
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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.

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.

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. Scatter the topping over the pumpkin mixture and bake until the edges are puffed and the filling is set in the center, about 45 minutes to 1 hour. Remove to a rack to cool to room temperature. Serve with the Bourbon Whipped Cream and/or ice cream.

Bourbon Whipped Cream:

Add the heavy cream to a medium bowl. Beat the cream with a hand-held mixer until thick and frothy. Add the sugar and bourbon and beat until medium peaks form.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 4 reviews

  • on November 03, 2013

    Flag

    I goofed as I put all the brown sugar in the base. It cooked for an hour and has a pie like interior, softer than I was expecting (too much br sugar?. My husband had eaten my pecans so I used walnuts and sliced almonds for the nuts. I grabbed everything! It's still yummy and I'll do it again paying attention to the measurements for the base and topping AND I'll hide the pecans! high-five!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 24, 2012

    Flag

    I made this for T-giving dessert and while by no means did it look like the picture, the taste was very good. Having chilled it with some whipped cream brought out the flavor more.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on October 09, 2012

    Flag

    This recipe was quick, easy, & delicious!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.