Brown Butter Pumpkin Crisp
This brown butter pumpkin crisp is even easier than pie! With creamy pumpkin filling, warm spices, and a buttery oat and pecan topping, this is the perfect fall dessert that comes together in 1 hour. Make sure to save this crowd-pleasing dessert for the holiday season!
Ingredients
Pumpkin Custard
- 2 large eggs, room temperature
- ¾ cup brown sugar, packed (150g)
- 15 ounces canned pumpkin purée (425g)
- 1½ teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon kosher salt
- 1 cup Crystal half-and-half (240 mL)
- 1 teaspoon vanilla extract
Brown Butter Streusel
- 10 tablespoons Crystal unsalted butter (150g)
- ¾ cup all-purpose flour (90g)
- ¾ cup brown sugar, packed (150g)
- 1 cup old-fashioned oats (90g)
- ½ cup chopped pecans, toasted (60g)
- Pinch of kosher salt
- Crystal vanilla ice cream, for serving
Products used
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Half-and-Half
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Unsalted Butter
Directions
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Step 1
Preheat the oven to 375°F and grease a 2-3 quart baking dish, pie dish, or cast iron skillet with baking spray. Set aside.
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Step 2
In a medium bowl, whisk the eggs and brown sugar until the mixture thickens and turns pale yellow, about 1 minute. Mix in the canned pumpkin, cinnamon, nutmeg, cloves, ground ginger, and kosher salt. Next, add the half-and-half and vanilla extract. Stir until smooth; the custard will be thin.
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Step 3
Pour the custard into the prepared baking dish, and transfer it to the preheated oven. Bake for 20 minutes, just until the top of the custard is beginning to set. (This will help prevent the streusel from sinking to the bottom.)
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Step 4
While the custard is baking, melt the butter in a heavy-bottomed saucepan over medium-low heat. Bring it to a gentle simmer. It will foam up a bit. Cook the butter, stirring often, until the butter smells nutty, the foam dissipates, and there are brown bits at the bottom of the pan. Immediately pour the brown butter into a small bowl and let it cool slightly. You will need ½ cup/120g of brown butter. If you do not have enough, add more melted butter as needed.
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Step 5
To make the streusel topping, combine the flour, brown sugar, oats, pecans, and salt in a medium mixing bowl. Pour the warm brown butter into the flour mixture, and use a fork to combine until the streusel is crumbly.
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Step 6
Use clean hands to sprinkle the crumble evenly over the pre-baked pumpkin custard. Bake for 20-25 minutes, until the edges are set, the filling is a bit jiggly in the center, and the topping is golden-brown.
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Step 7
Let the crisp cool for about 15 minutes. Serve with vanilla ice cream and enjoy!
