Pumpkin Crisp

It’ll take about 1 bite of this goodness to realize Pumpkin Crisp is your new favorite fall dessert! The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!!

Jump to Recipe

I’m SOOOOOOOOOO excited to share this recipe with you!! As you know, I’m a pumpkin fanatic – it’s the main reason fall is my favorite food season. Apples also are up there on my list, but there’s nothing like the warm spices that pair magically with any pumpkin dish!

For now on, when I think of the ultimate fall dessert, this is the one I’ll think of. And here’s why: I took the best part of an apple crisp (the crumbly top part) and the best part of a pumpkin pie (the filling) and combined them into an incredible dessert.

I guess Zach agrees with me. He asked if we could bring it to each Thanksgiving and Christmas we go to this year, so I’ll consider that a win!

What ingredients do I need?

  • Pumpkin puree. Be sure that you’re getting the pumpkin puree and not the pumpkin pie filling.
  • Eggs. The eggs help the pumpkin filling set so it doesn’t stay runny.
  • Evaporated Milk. The milk will give the filling its creamy texture and a richer flavor.
  • Gingersnap cookies. You’ll use the gingersnap cookies to make a “flour” for part of the topping. The flavor that comes from the gingersnap cookie “flour” is incredible!
  • Pumpkin pie spice & vanilla. It’s all about the flavor!!! If you don’t have pumpkin pie spice, no worries! You can certainly use a combination of 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/4 tsp ground cloves, and 1/4 tsp ground nutmeg.
  • Quick Oats. The quick oats help give the crisp a topping texture that you crave on any crisp!
  • Butter. Butter is used in the topping and helps make the topping crisp and to add a rich buttery flavor.

How do I store pumpkin crisp?

If you’re lucky enough to have leftovers, you will want to cover the remaining crisp (once it’s cooled) with a lid or plastic wrap and refrigerate. I do recommend enjoying the crisp within a day or two as the topping will get less and less crunchy as the time goes by.

When you’re ready to dive back into the refrigerated crisp, you can certainly eat it right from the container (don’t let your mom see – she won’t like that). 😉 However, if Mom is watching, put a scoop in a bowl and nuke it in the microwave for 10-15 seconds to warm it up!

Should I serve pumpkin crisp warm, cold or at room temperature?

Personally, I like the crisp best when it’s still warm. That way, the ice cream begins to get all melty and creamy and that makes me smile. However, I also really enjoy it cold, right out of the refrigerator.

Should I top the pumpkin crisp with whipped topping or ice cream?

That’s totally up to you! Here’s how I would decide…

If the crisp will be served warm, you can really go with either! I’m a big fan of warm desserts with a scoop of ice cream. It just goes. On this dessert, a scoop of vanilla, vanilla bean or cinnamon ice cream is perfection! But then again, whipped topping is also a perfect match to pumpkin.

If the pumpkin crisp will be served at room temperature or cold, I’d recommend using whipped topping. This will also be the easier choice if bringing the pumpkin crisp to a holiday gathering, so you don’t have to worry about ice cream sitting on the counter and getting soupy.

So long story short, do whichever sounds best to you and whatever works best for your dessert occasion!

Other fall favorites

Another recipe that I love making in the fall are these Pumpkin Churro Mini Muffins – they’re perfectly popable and full of flavor!

And these Cinnamon Sugar Pumpkin Seeds from A Dash of Sanity. I can’t wait until we carve this year’s pumpkin so we can make a batch of these!

Oh, and this Pumpkin Pie Magic Cake from The Country Cook. So easy, yet soooo delicious!

The recipe you’ve been waiting for…

Pumpkin Crisp

Kelsey
With a smooth pumpkin filling and a crunchy flavorful topping, this is the dessert you'll be craving all through the fall!
5 from 7 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings 8

Ingredients
  

Filling

  • 1 15 oz can pumpkin puree
  • 2/3 c sugar
  • 1 5 oz can evaporated milk
  • 3 eggs
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/4 tsp salt

Topping

  • 1 c Gingersnap cookie "flour"*
  • 1 c quick oats
  • 1/3 c brown sugar
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 c butter softened

Instructions
 

  • Preheat oven to 350°F.
  • Grease a deep square pan or a 2-3 qt casserole dish.
  • In a large bowl, whisk together all of the filling ingredients; pour into the prepared dish.
  • In a medium bowl, combine the gingersnap cookie flour*, oats, brown sugar, soda and powder. Then, use a fork to incorporate the butter into the dry mixture.
  • Evenly sprinkle the topping over the pumpkin filling.
  • Bake for 35-45 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won't be super runny.
  • Serve with ice cream or whipped topping, if desired.

Video

Notes

*To make Gingersnap Cookie “flour,” simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.
Keyword pumpkin

35 Comments

  1. I’ve never thought to make pumpkin crisp and I can see that I’ve been missing out. It looks amazing! Thank you for sharing your recipe with us at Meal Plan Monday

    • Hey Julia!! Happy to share the pumpkin crisp recipe – it’s always great sharing content with other fantastic bloggers on Meal Plan Monday. Fun to see what everyone’s been cooking & baking! Thanks for organizing it! 🙂

    • 5 stars
      This recipe is the only one I will ever use when making my pumpkin crisp. It’s better than pumpkin pie in my opinion! The ginger snap cookie crisp on top is just delightful. I always make my own whipped cream with heavy cream, sugar and a dash of vanilla and it is straight perfection! Thank you for sharing such a delicious dessert recipe with the internet!

  2. This was very good! My family loved it. So easy and quick to make. Topped it with butterscotch ice cream. Will definitely make this again. Thank you for the recipe.

    • That’s great to hear, Jane!! And butterscotch ice cream sounds like the perfect way to top it off! Thanks for following along at Dance Around the Kitchen. The feedback is always SO appreciated! ~Kelsey

    • Hi Karen! Gingersnap cookie “flour” is simply cookies that are pulverized into a fine powder, or “flour.” 🙂 Using a food processor is the easiest way to do so!

  3. 5 stars
    One of the best things I’ve ever eaten. This should be in restaurants. You’d make millions. I loved this!! Has to be really warm.

    • That made my day, Heather!! I’m so glad you loved the pumpkin crisp – I’m thinking it’ll be my go-to for Thanksgiving gatherings this year! 🙂

  4. .hi Kelsey the recipe calls for one 5oz can evaporated milk. The smallest can I can find is354 ml. Can you clarify the amount. Thanks,

    • Hi Joanne! If you can’t get a 5 oz can, the 354 mL (11 oz) can will work, too. You will just need 1/2 c + 2 tbsp (which is 5 oz) of the milk, so you will have some leftover. I hope you love this recipe as much as we do!! 🙂

  5. Can I use almond milk instead of evaporated milk? I usually use it for pumpkin pie and it comes out just fine.

    • Hi Sarah! I would think that if you’ve used it for pumpkin pie, it should turn out just fine! However, I’ve never tried it with almond milk….let me know how it turns out!!
      -Kelsey

    • Hi Vanessa! I recommend making this shortly before the company arrives. You could make the filling and the topping a few hours (or even a day) ahead of time and then assemble and bake right before the party! Hope that helps! 🙂

  6. 5 stars
    Absolutely loved this!! I liked how it wasn’t too sweet. I halved the topping just to save on some calories and for me, it was perfect!! And I actually didn’t mind it cold the next day. And the next. And the next. 🙂 When I have pumpkin pie, I always eat it cold so I think that’s why I didn’t mind this cold. Definitely a keeper!

    • Do you think I could double the recipe and use a 13×9 baking dish and increase the baking time? Or what are your thoughts about that?

      • Hi Kim! First off, doubling the recipe is a great idea, because it’s so yummy and will go quick!! 🙂 A 9×13″ pan should work great. I’d bake it for 40 minutes and see what it looks like. If it’s no longer runny, but just has a little wiggle in the center, it’s done (think of what a pumpkin pie looks like when it’s done). Or, if you have a thermometer, you can simply temp it. Once it reaches 175F, it’s done. If it’s not quite done, I’d add a few minutes and re-test. Good luck – I hope you love it!!! -Kelsey

    • Oh I’m so glad you asked! I baked it in a large dish and scooped it into ramekins to serve it. However, if you wanted to bake it in ramekins, that would work too, you would just want to decrease the bake time. I hope you love it!!! -Kelsey

  7. 5 stars
    This is very yummy! I made it GF by subbing GF oats and used Udi’s frozen snickerdoodles in place of the ginger snaps. I also doubled the recipe and made it in a 9×13 pan. It took around an hour to bake (I started at 35 minutes and kept adding 10 minutes until done.)

    It is a tiny bit wobbly when it first comes out of the oven, but firms as it cools.

    My book club loooved this! Thank you for sharing.

    • Hi Tammy! I’m so glad it worked well with the GF modifications – using GF snickerdoodles is a great option! Thanks for following my blog and happy holidays to you and your family!!! 🙂

  8. 5 stars
    I forgot the baking soda and baking powder!! But somehow it turned out great! The temp was perfect and it tastes oh so good 🙂

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