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Warm Maple Pumpkin Crisp with Brown Sugar Pecan Topping

Warm maple pumpkin crisp with a silky custard baked under a crunchy brown sugar pecan streusel. This crustless bake has a tender, slightly jiggly center and deep-golden topping for an easy fall dessert.
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Prep Time 20 minutes
Cook Time 1 hour
resting 15 minutes
Total Time 1 hour 35 minutes
Servings: 9 servings
Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the pumpkin custard
  • 1 can (15 oz) pumpkin puree
  • 1 cup heavy cream
  • 3 eggs
  • 0.67 cup light brown sugar packed
  • 0.25 cup pure maple syrup
  • 2 tsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 0.25 tsp salt
For the pecan topping
  • 1 cup all-purpose flour
  • 0.75 cup light brown sugar packed
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold, cubed (1 stick)
  • 1 cup chopped pecans
For serving
  • 1 vanilla ice cream or whipped cream
  • 2 tbsp pure maple syrup for drizzling

Equipment

  • 1 sheet pan
  • 1 8x8-inch baking dish

Method
 

Preheat and bake the custard
  1. Preheat the oven to 350°F and butter an 8x8-inch (2-quart) baking dish.
  2. Whisk the pumpkin puree, heavy cream, eggs, brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt until smooth, then pour into the dish.
  3. Bake for 20 minutes, until the edges just begin to set, with a light jiggle still in the center.
Make the pecan topping
  1. In a mixing bowl, combine the flour, brown sugar, ground cinnamon, and salt for the topping.
  2. Rub in the cold butter until large clumpy crumbs form, then stir in the chopped pecans until evenly coated.
  3. Scatter the pecan topping evenly over the partly set custard.
Finish baking and rest
  1. Bake for 35–40 minutes more at 350°F, until the topping is deep golden and the center only slightly jiggles.
  2. Rest for 15 minutes so the custard firms up slightly before serving.
Serve
  1. Scoop into bowls and serve warm with vanilla ice cream or whipped cream.
  2. Drizzle with pure maple syrup right before eating.

Notes

For clean slices and the best custard set, let it rest the full 15 minutes—then serve warm while the topping stays crisp. Store leftovers covered in the refrigerator up to 3 days; rewarm gently at 300°F (about 10 minutes) to refresh the texture. Freezing is not recommended because the custard can weep when thawed. If you want a dairy-light option, use half-and-half in place of heavy cream, noting it may be slightly less rich.