Pumpkin Pecan Crisps


A creamy warmly-spiced custard hides beneath a nutty crunchy streusel topping. It's like an individually made pumpkin pie with the crust on top.

Pumpkin Pecan Crisps
Photo: Max Kelly
Hands On Time:
20 mins
Total Time:
1 hrs 10 mins
8 serves

Pecans make these pumpkin crisps nutty. But you can substitute any nut you like—walnuts or almonds would be nice—and feel free to have some fun with the whipped cream. Crème fraiche would be an unexpected twist but we might even serve these with a dollop of Greek yogurt and call it breakfast.


  • For the Topping:

  • 1 cup toasted pecan halves, chopped

  • ¾ cup packed light brown sugar

  • ½ cup granulated sugar

  • ½ cup all-purpose flour

  • ½ cup uncooked regular rolled oats

  • ¼ teaspoon table salt

  • 6 tablespoons salted butter, melted

  • For the Pumpkin Filling:

  • 1 15-oz. can pumpkin

  • ¾ cup heavy cream

  • cup granulated sugar

  • cup packed light brown sugar

  • 2 large eggs, lightly beaten

  • 1 large egg yolk, lightly beaten

  • 1 teaspoon pumpkin pie spice

  • ¼ teaspoon table salt

  • For the Whipped Cream:

  • 1 cup heavy cream

  • 2 tablespoons powdered sugar

  • ¼ teaspoon vanilla extract


  1. Preheat oven to 325°F. Coat 8 10-oz. ramekins with cooking spray; place prepared ramekins on a baking sheet.

  2. Prepare the Topping: Toss together pecans, light brown sugar, granulated sugar, flour, oats and salt in a medium bowl. Drizzle butter over top; toss well to combine.

  3. Prepare the Pumpkin Filling: Whisk together all pumpkin filling ingredients in a large bowl. Divide mixture evenly among prepared ramekins, about ⅓ cup per ramekin. Bake in preheated oven 20 minutes.

  4. Remove from oven. Sprinkle pecan topping evenly over ramekins, about ⅓ cup per ramekin. Return to oven, and bake 10 minutes. Increase heat to broil, and broil until topping browns, 2 to 3 minutes. Cool 20 minutes.

  5. Prepare the Whipped Cream: Beat cream, powdered sugar, and vanilla on high speed with an electric mixer until soft peaks form. Serve crisps warm or room temperature topped with whipped cream.

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