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…
- 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
- 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
- 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.