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Pumpkin Crunch

A creamy spiced pumpkin custard layered over a graham cracker crust and topped with a buttery pecan streusel, perfect for autumn gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 and 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 2 tablespoons sugar
Pumpkin Filling
  • 1 can 15 ounces pumpkin puree
  • 1 can 12 ounces evaporated milk
  • 3/4 cup sugar
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
Crunch Topping
  • 1 cup old-fashioned oats
  • 1/2 cup chopped pecans
  • 1/3 cup brown sugar
  • 1/4 cup melted butter

Equipment

  • 9x13 inch baking dish
  • Measuring cups and spoons
  • Mixing bowls
  • Whisk
  • Fork or pastry cutter
  • Oven

Method
 

  1. Preheat oven to 350°F (175°C) and place rack in center position.
  2. In a bowl, combine graham cracker crumbs, melted butter, and sugar until mixture resembles wet sand.
  3. Press the crust mixture firmly into the bottom of a 9x13-inch baking dish in an even layer.
  4. In a large mixing bowl, whisk together pumpkin puree, evaporated milk, sugar, eggs, cinnamon, ginger, cloves, and salt until smooth.
  5. Pour the pumpkin filling over the prepared crust and spread into an even layer with a spatula.
  6. In a separate bowl, stir together oats, chopped pecans, brown sugar, and melted butter until clumps form.
  7. Evenly sprinkle the crunch topping over the pumpkin filling, breaking up any large clumps.
  8. Bake for 35 to 40 minutes, or until the topping is golden brown and the filling is set with a slight jiggle in the center.
  9. Remove from oven and let cool on a wire rack for at least 10 minutes before serving.

Notes

A knife inserted in the center should have wet crumbs clinging to it to ensure the filling remains creamy.