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    Home » Recipes » Vegetable Desserts

    Pumpkin Crisp with Gingerbread Topping

    Published: Nov 2, 2014 · Modified: Aug 10, 2022 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe
    Pinnable image for Pumpkin Crisp (pumpkin crumble)

    This pumpkin crisp (crumble) tastes of fall! Chunks of pumpkin are cooked in warming spices under a fragrant gingerbread pecan topping. It's simple to make and a wonderful, warming winter dessert.

    Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping in a blue bowl on a wooden table.

    pumpkin crisp

    Pumpkin has a lovely, mild earthy flavour that marries well with the tart apple and sweet gingery topping in this dessert.

    This Pumpkin Crisp (aka Pumpkin Crumble) takes no time at all to make and smells divine as the spices fill the air as it cooks.

    I love adding crunchy nuts to crumble topping and pecans work perfectly here. Add whipped cream, custard, ice cream... seriously, the sky is the limit, people.

    pumpkins

    We ate our uncarved Jack o' Lantern for dessert. Sorry. I

    had every good intention of spending evenings sewing ghoulish Halloween costumes for the little ones and afternoons with them carving faces into vegetables, but life got the better of us.

    To be fair, last year I sewed a costume for my son (the wolf to his sister's Little Red Riding Hood), and he flatly refused to wear it.

    There were tears.

    He was rather upset as well.

    So, this year when he wanted to wear the lion outfit that he wears most days anyway, I just let him. His sister was Batman. She can usually be found dressed as Batman.

    I didn't feel too bad about forgetting to carve the pumpkins when I was eating this crumble (crisp to you North Americans).

    Pumpkin crisp with chunks of fresh pumpkin and a gingerbread topping in a bowl on a wooden table.

    pumpkin recipes

    I adore cooking with pumpkin. It's just such a perfect fall food. Here are some more tasty pumpkin recipes that I hope you'll love. 

    Gingerbread Pumpkin Cupcakes
    Iced Pumpkin Cookies
    Baked Pumpkin Donuts with Chocolate Glaze
    Pumpkin Bark
    Pumpkin Tarts with Chai Hazelnut Crust (vegan)
    Vegan Pumpkin Cake with Ginger Frosting
    Then there's the world famous Libby's Pumpkin Pie recipe!

    Or check out my list of  The Best Vegetarian Pumpkin Recipes

    A bowl of pumpkin crisp (pumpkin crumble) with chunks of pumpkin. In a bowl on a wooden table.

     

    Get the recipe for Pumpkin Crisp (Crumble) with Gingerbread Pecan Topping

    Did you make this Pumpkin Crumble recipe? Please let me know how it turned out for you!
    Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

    Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube

     

    📖 Recipe

    A bowl of pumpkin crumble on a table.

    Pumpkin Spice Crisp (Crumble) with Gingerbread Pecan Topping

    Kate Hackworthy | Veggie Desserts
    This pumpkin crisp (crumble) tastes of fall! Chunks of pumpkin are cooked in warming spices under a fragrant gingerbread pecan topping. It's simple to make and a wonderful, warming winter dessert.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 190 kcal

    Ingredients
     

    For the filling

    • 1 ½ cups (200g) raw pumpkin, peeled, de-seeded and chopped
    • 4 apples peeled, cored and chopped
    • 2 tablespoons sugar
    • 1 ½ tablespoons plain flour
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon ground nutmeg
    • 1 teaspoon vanilla extract
    • 1 tablespoon water

    For the crumble topping

    • 1 cup (75g) porridge oats
    • ½ cup (50g) plain flour
    • 2 tablespoons brown sugar
    • 1 teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • 3 tablespoons butter at room temperature
    • ½ cup (60g) pecans, chopped

    Instructions
     

    • Preheat the oven to 350F (180c)
    • Place the chopped pumpkin and apples into an ovenproof dish. Combine the tablespoon of flour, sugar, cinnamon and ginger and sprinkle it over the pumpkin, mixing until coated. Sprinkle the vanilla extract and a tablespoon of water over it all.
    • In a large bowl mix together the porridge oats, flour, sugar and spices. Add the butter and rub it into the oat mixture with your fingertips until it resembles coarse breadcrumbs. Stir in the chopped pecans.
    • Sprinkle the oat topping over the pumpkin and apples and bake for 30 minutes or until golden.

    Nutrition

    Calories: 190kcalCarbohydrates: 35gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 11mgSodium: 41mgPotassium: 216mgFiber: 4gSugar: 16gVitamin A: 2032IUVitamin C: 6mgCalcium: 24mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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      Lime Avocado Popsicles
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      Sweet Potato Latte
    • A slice of lemon cucumber cake on a plate.
      Lemon and Cucumber Cake
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      Chocolate Chip Zucchini Muffins
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      Recipe Rating




    1. Jen

      October 10, 2018 at 6:54 pm

      5 stars
      What a wonderfully autumnal pudding. I had a squash in my veg box that needed eating, so I used it instead of pumpkin. Yum!

      Reply
      • Kate Hackworthy

        November 15, 2014 at 7:17 pm

        I hope you do, Jen. I love squash desserts!

        Reply
    2. Sally

      November 11, 2014 at 9:49 am

      Gingerbread flavours always have my name on them. Imagining this with custard.

      Reply
      • Kate Hackworthy

        November 15, 2014 at 7:16 pm

        Oooooh, I love crumble with custard!

        Reply
    3. kellie anderson

      November 05, 2014 at 8:44 pm

      Beautiful taste and textures in this gorgeous-sounding, comforting recipe. Pinning and would love to make this for Thanksgiving!

      Reply
    4. Katie Bryson (@cookingkt)

      November 04, 2014 at 10:28 am

      What a lovely cosy looking dish and the gingerbread pecan topping really caught my eye... will def be trying that flavour combo on my next crumble!

      Reply
      • Kate Hackworthy

        November 04, 2014 at 10:11 pm

        I hope you like it. Anything gingerbread gets me swooning this time of year!

        Reply
    5. Cooksister

      November 03, 2014 at 8:34 am

      You had me at gingerbread pecan topping! What a fabulous way to use up leftover Halloween pumpkin!

      Reply
      • Kate Hackworthy

        November 04, 2014 at 10:11 pm

        It just sounds so autumnal, doesn't it? I couldn't bear to let the pumpkins go to waste. We ate the other one roasted for dinner!

        Reply
    6. Jan @GlugofOil

      November 03, 2014 at 5:42 am

      Mmmm now this looks delicious, I must give this a go!

      Reply
      • Kate Hackworthy

        November 04, 2014 at 10:10 pm

        I hope you get the chance to try it, Jan. So easy and yum!

        Reply
    7. Kavey

      November 02, 2014 at 8:13 pm

      I've got to try sweet dishes with or homegrown pumpkins and squashes, I always go savoury! Thanks for the recipe share...

      Reply
      • Kate Hackworthy

        November 04, 2014 at 10:09 pm

        Do try it, Kavey. Pumpkin and squash is lovely sweet!

        Reply

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    Popular recipes

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