Pecan Pumpkin Crunch Cake (Print-Friendly Version)
Warm fall spices, silky pumpkin, and crisp pecan topping baked for an irresistible holiday dessert.
# Ingredients You'll Need:
→ Pumpkin custard base
01 -
425 g pumpkin puree (not pie mix)
02 -
240 ml heavy cream
03 -
4 large eggs
04 -
100 g granulated sugar
05 -
55 g light brown sugar
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon ground cinnamon
08 -
0.5 teaspoon ground ginger
09 -
0.25 teaspoon ground nutmeg
10 -
0.125 teaspoon table salt
→ Pecan streusel topping
11 -
113 g unsalted butter, cut into small pieces, room temperature
12 -
60 g all-purpose flour
13 -
110 g brown sugar
14 -
1 teaspoon ground cinnamon
15 -
150 g chopped pecans
→ For serving
16 -
Whipped cream, as desired
17 -
Salted caramel sauce, as desired
# How to Make It:
01 -
Preheat oven to 175°C and grease a 23 x 33 cm baking dish with non-stick spray.
02 -
In a large mixing bowl, whisk together pumpkin puree, heavy cream, eggs, granulated sugar, light brown sugar, vanilla extract, cinnamon, ginger, nutmeg, and salt until smooth and fully combined.
03 -
Pour the pumpkin mixture evenly into the prepared baking dish. The mixture will be thin and runny.
04 -
In a separate bowl, mix all-purpose flour, brown sugar, and cinnamon. Cut in softened butter using a fork until the mixture is crumbly and holds together loosely.
05 -
Sprinkle one-third of the crumble mixture over the pumpkin layer. Stir the chopped pecans into the remaining topping and scatter it evenly over the top.
06 -
Bake for 45–55 minutes or until the center is set and a skewer inserted comes out clean. Remove from the oven and let cool to room temperature on a wire rack.
07 -
Slice and serve topped with whipped cream and a drizzle of salted caramel sauce, if desired.
# Extra Information:
01 -
This dessert can be made in advance and stored chilled; allow to return closer to room temperature before serving for best texture.