Print

Best Miso Caramel Pumpkin Crumble Recipe

miso caramel pumpkin crumble - featured image
Print Recipe

A deeply comforting fall dessert with a sweet-savory twist. Silky pumpkin filling is topped with a rich miso caramel and a buttery oat crumble, creating a dessert that’s familiar yet surprising.

Ingredients

Scale
  • 1 can (15 oz) pumpkin puree (100% pure pumpkin)
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup heavy cream
  • 2 tablespoons white miso paste
  • 1 teaspoon vanilla extract
  • Pinch of flaky sea salt
  • 1 cup all-purpose flour
  • 1/2 cup rolled oats (old-fashioned)
  • 1/2 cup light brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into small cubes
  • 1/2 cup chopped pecans or walnuts (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with butter or nonstick spray.
  2. Make the pumpkin filling: In a large bowl, whisk together pumpkin puree, granulated sugar, and light brown sugar until smooth. Add eggs one at a time, whisking well after each. Pour in heavy cream and vanilla extract, whisk until combined. Sprinkle in pumpkin pie spice, cinnamon, and salt, and whisk again until smooth and glossy.
  3. Make the miso caramel: In a medium saucepan over medium heat, melt the butter. Add brown sugar and stir constantly until smooth and bubbling, about 3 minutes. Slowly pour in heavy cream while whisking continuously. Cook for 2-3 minutes until thickened and amber-colored. Remove from heat and whisk in miso paste until completely dissolved. Stir in vanilla extract and flaky sea salt.
  4. Assemble the layers: Pour pumpkin filling into prepared dish and spread evenly. Slowly pour miso caramel over the top in swirls and puddles—do not stir.
  5. Make the crumble topping: In a separate bowl, whisk together flour, rolled oats, brown sugar, cinnamon, and salt. Add cold butter cubes and use a pastry cutter or fingers to work butter into dry ingredients until mixture resembles coarse sand with some pea-sized butter pieces. Stir in chopped nuts if using.
  6. Sprinkle crumble topping evenly over the caramel layer. Do not press down. Bake for 40-45 minutes until crumble is golden brown and filling is bubbling around the edges. If browning too quickly, tent with foil for last 10 minutes.
  7. Let cool on a wire rack for at least 20 minutes before serving to allow filling to set.

Notes

For gluten-free version, use 1:1 gluten-free baking flour and certified gluten-free oats. For dairy-free, use vegan butter and full-fat coconut cream. Let crumble cool completely before slicing for clean layers. The crumble tastes even better the next day as flavors meld. Can be assembled up to 24 hours in advance and refrigerated before baking.

Nutrition

Keywords: pumpkin crumble, miso caramel, fall dessert, pumpkin dessert, miso dessert, crumble recipe, Thanksgiving dessert

Find it online: https://zestynora.com/best-miso-caramel-pumpkin-crumble-recipe/