Maple Pumpkin Pecan Crumble

Instructions

1. Preheat your oven to 375 degrees Fahrenheit.
2. Lightly grease a 9” or 10” oven-safe skillet and set it aside.

Make the Pecan Crumble Topping

1. In a medium bowl, combine 1 cup of all-purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, 3/4 cup of chopped pecans, and an optional pinch of ground ginger, nutmeg, and cloves.
2. Add 1/2 cup of cubed butter, and use your hands or a pastry cutter to work the butter into the flour mixture until you no longer see large pieces of butter.
3. Transfer the crumble topping into the refrigerator while you prepare the filling.

Make the Maple Pumpkin Filling

1. In a large bowl, whisk together 1/4 cup of pure maple syrup, 2/3 cup of granulated sugar, 3 large eggs, and 1 teaspoon of vanilla extract.
2. Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream, and whisk until fully combined.
3. Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of cloves. Whisk until fully incorporated.
4. Transfer the pumpkin filling into your prepared skillet or dish.

Bake

1. Top the pumpkin filling with the chilled pecan crumble topping.
2. Bake in the preheated oven at 375 degrees Fahrenheit for 30-35 minutes or until the crumble topping is crisp and golden brown.
3. Serve garnished with whipped cream.