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!
From Pumpkin Poke Cake to Pumpkin Chocolate Chip Bars, Pumpkin Dump Cake and everything in between....pumpkin is just my favorite!
But 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....Pumpkin Pie Crisp.
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.
- Sugar.
- 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 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
- Vanilla Extract.
- Quick Oats. The quick oats help give the crisp a topping texture that you crave on any crisp!
- Brown Sugar. Light or dark brown sugar will be fine.
- Baking Powder & Baking Soda.
- Butter. Butter is used in the topping and helps make the topping crisp and to add a rich buttery flavor.
How to Make Pumpkin Crisp
First, you'll make the pumpkin mixture by whisking together pumpkin, eggs, evaporated milk, pumpkin pie spice and vanilla in a large bowl. Then, you'll pour the filling into a baking dish and set aside.
Then, it's time to make the delicious crispy topping! First add the dry ingredients to a mixing bowl, including the gingersnap cookie crumbs, oats, brown sugar, baking powder and baking soda.
Then you'll use a fork or pastry cutter to mix in the softened butter and mix until it forms a nice chunky crisp topping.
Sprinkle this mixture over the pumpkin filling and bake!
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 vanilla 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
Pumpkin lovers will also love this one - My Pumpkin Cheesecake Bars - Soooo delicious with the smooth cheesecake filling, pie flavors and crumb topping!
Another recipe that I love making in the fall are these Pumpkin Churro Mini Muffins - they're perfectly pop-able and full of flavor!
Crustless Pumpkin Pie is a dessert I make throughout the year, because it's an easy recipe, a light dessert (no buttery pie crust) and cures my sweet tooth!
The recipe you've been waiting for...
Pumpkin Crisp
Ingredients
Filling
- One 15-ounce can pumpkin puree
- ⅔ cup sugar
- One 5-ounce can evaporated milk
- 3 eggs
- 1 teaspoon vanilla extract
- 2 teaspoon pumpkin pie spice
- ¼ teaspoon salt
Topping
- 1 cup Gingersnap cookie "flour"*
- 1 cup quick oats
- ⅓ cup brown sugar
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup 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.
Bonnie says
Hi, Is there any other type of flour I could use as I do not care for Gingersnaps?
Kelsey says
Hi Bonnie! You could certainly just use regular all-purpose flour. Enjoy - we just LOVE this dessert!!
Julia says
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
Kelsey says
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! 🙂
Emily S. says
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!
Jane says
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.
Kelsey says
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
Karen says
What is gingersnap cookie ‘flour’? I want to make it this weekend,it sounds amazing
Kelsey says
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!
Heather says
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.
Kelsey says
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! 🙂
Joanne says
.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,
Kelsey says
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!! 🙂
Sarah Jane says
Can I use almond milk instead of evaporated milk? I usually use it for pumpkin pie and it comes out just fine.
Kelsey says
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
Suzanne says
This looks so good! What a great way to quickly enjoy a pumpkin dessert !
Vanessa says
Thanks for sharing! How far ahead of time can I make it for a party?
Kelsey says
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! 🙂
Tara says
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!
Kelsey says
I'm so glad you loved it!!! And I'm the same way...I'll eat it hot or cold! 🙂 Thanks for sharing! -Kelsey
Kim says
Do you think I could double the recipe and use a 13x9 baking dish and increase the baking time? Or what are your thoughts about that?
Kelsey says
Hi Kim! First off, doubling the recipe is a great idea, because it's so yummy and will go quick!! 🙂 A 9x13" 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
Peggy says
Did you separate the cake mixture into ramekins to bake or dish it up into the dishes after it was done?
Kelsey says
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
Tammy says
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 9x13 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.
Kelsey says
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!!! 🙂
Deborah says
You do not state how many cookies for the topping. That would be helpful in making this recipe.
Kelsey says
Hi Deborah - Molasses Cookies vary in size quite a bit from brand to brand, which is why I included the cup measurement instead.
eileen lakritz says
what size dish was the one you used? was that a 8 by 8?
Kelsey says
I believe that was an 8x8, yes!
Christina says
I forgot the baking soda and baking powder!! But somehow it turned out great! The temp was perfect and it tastes oh so good 🙂
Kelsey says
Oh good!!! So glad you enjoyed it! -Kelsey
At says
What are the calories per serving?
Kelsey says
Hi Angelina -
Thanks so much for the question. Unfortunately, I don't currently have a plug-in on my site that calculates nutritional information, but hope to sometime down the road! 🙂
-Kelsey
Stephanie says
This was amazing 👍
kelsey says
Thank you so much!!! -Kelsey
Sherry says
I've made this a few times and my family loves it.
I wondered if you rvrr tried freezing it.
Please let me.
kelsey says
Hi Sherry!! I'm so happy to hear you enjoyed it as much as we always do! 🙂 I've never tried freezing it, but if you do, I'd love to hear how it turns out! -Kelsey
Suzie B says
I’ve been making this for holidays for the last couple of years now and my family adores it. I haven’t made a regular pumpkin pie since I found this recipe. My sister is celiac, so I use gluten free ginger snaps and oats and it works beautifully. I top it with maple cinnamon whipped cream and it’s absolutely divine! I can’t thank you enough for this recipe. 😋
kelsey says
These are truly the best messages to get. THANK YOU, Suzie! And I love the idea of topping it with a maple cinnamon whipped cream - yum! ~Kelsey