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I'm not a huge pumpkin fan, but around this time of year it's inescapable, and my dislike of pumpkin puree gets in the way of everyone else's pumpkin enjoyment. So today I decided to make a pecan pumpkin crunch with bourbon whipped cream to have around the house as we slowly amble towards Thanksgiving - the holy holiday grail of pumpkin desserts. For this recipe, you'll need a whole host of common kitchen ingredients like sugars, spices, and some bourbon. I picked up my missing ingredients - Land O' Lakes unsalted butter and some pure pumpkin puree (not pumpkin pie mix) at Walmart.
Pecan Pumpkin Crunch
4 tablespoons (1/2 stick) Land O' Lakes unsalted butter
1 can (15 oz.) pumpkin puree (not pumpkin pie mix)
1 c. heavy cream
1/2 c. sugar
1/2 c. packed brown sugar (divided)
1 tbsp bourbon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp ground cinnamon
1/4 tsp table salt
1 1/2 c. roughly chopped pecans
1/4 c. flour
Bourbon whipped cream
1 c. heavy cream
1 tablespoon bourbon
1 tablespoon confectioners sugar
To make the pumpkin crunch, grease a 9x9 baking pan (or equivalent) with Land O' Lakes butter and set aside. Preheat the oven to 350 degrees and place a rack in the center of the oven. In a medium bowl add in pumpkin puree, heavy cream, eggs, sugar, half of the brown sugar, bourbon, and all spices. Whisk until well-mixed. Pour into the greased pan.
In another medium bowl add in butter (chopped into small pieces), flour, pecans, and a 1/4 tsp cinnamon. Cut in butter with a pastry cutter until the topping is well-mixed and pour over the filling, evenly. Bake for about an hour until a knife in the center of the crunch comes out clean. Let cool to room temperature before serving.
Make your bourbon whipped cream right before serving. Add cream, bourbon, and confectioner's sugar in your mixer (hand or stand-up), and mix until the cream has peaks that stand on their own. Dollop onto crunch and serve!
Modified from this recipe.