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    Home » Recipes » Dessert

    September 19, 2019

    Pumpkin Crisp

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    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
    pumpkin crisp in a bowl with icecream on top.

    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!

    overhead view of pumpkin crisp bowls and cookies on a platter.

    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!

    Ingredients on a block of quartz needed to make pumpkin crisp.

    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.
    spoonful of pumpkin crisp.

    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.

    bowl of pumpkin crisp with icecream on top.

    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!

    bowl of pumpkin crisp with icecream on top.

    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

    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 10 votes
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    Prevent your screen from going to sleep.
    Prep Time 15 mins
    Cook Time 35 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 8

    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.

    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
    Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!

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    about kelsey

    About Kelsey

    Combining my love for food and family is a pretty easy calculation. Almost all family gatherings include food… After all, a party without cake is just a meeting right? Read more...

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      Recipe Rating




    1. Bonnie says

      September 22, 2019 at 3:58 pm

      Hi, Is there any other type of flour I could use as I do not care for Gingersnaps?

      Reply
      • Kelsey says

        September 22, 2019 at 6:30 pm

        Hi Bonnie! You could certainly just use regular all-purpose flour. Enjoy - we just LOVE this dessert!!

        Reply
    2. Julia says

      September 25, 2019 at 2:13 pm

      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

      Reply
      • Kelsey says

        September 26, 2019 at 12:23 pm

        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! 🙂

        Reply
      • Emily S. says

        June 03, 2021 at 4:40 pm

        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!

        Reply
    3. Jane says

      September 29, 2019 at 7:45 pm

      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.

      Reply
      • Kelsey says

        September 29, 2019 at 8:34 pm

        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

        Reply
    4. Karen says

      October 04, 2019 at 8:00 am

      5 stars
      What is gingersnap cookie ‘flour’? I want to make it this weekend,it sounds amazing

      Reply
      • Kelsey says

        October 10, 2019 at 7:50 pm

        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!

        Reply
    5. Heather says

      October 09, 2019 at 8:31 pm

      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.

      Reply
      • Kelsey says

        October 10, 2019 at 7:40 pm

        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! 🙂

        Reply
    6. Joanne says

      October 10, 2019 at 6:05 pm

      .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,

      Reply
      • Kelsey says

        October 10, 2019 at 7:47 pm

        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!! 🙂

        Reply
    7. Sarah Jane says

      October 11, 2019 at 7:08 pm

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

      Reply
      • Kelsey says

        October 12, 2019 at 5:26 pm

        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

        Reply
    8. Suzanne says

      November 03, 2019 at 5:04 pm

      This looks so good! What a great way to quickly enjoy a pumpkin dessert !

      Reply
    9. Vanessa says

      November 03, 2019 at 5:05 pm

      Thanks for sharing! How far ahead of time can I make it for a party?

      Reply
      • Kelsey says

        November 03, 2019 at 8:06 pm

        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! 🙂

        Reply
    10. Tara says

      November 05, 2019 at 10:30 pm

      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!

      Reply
      • Kelsey says

        November 06, 2019 at 1:19 pm

        I'm so glad you loved it!!! And I'm the same way...I'll eat it hot or cold! 🙂 Thanks for sharing! -Kelsey

        Reply
      • Kim says

        November 14, 2019 at 7:06 pm

        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?

        Reply
        • Kelsey says

          November 14, 2019 at 9:19 pm

          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

          Reply
    11. Peggy says

      November 13, 2019 at 10:41 pm

      5 stars
      Did you separate the cake mixture into ramekins to bake or dish it up into the dishes after it was done?

      Reply
      • Kelsey says

        November 14, 2019 at 9:15 pm

        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

        Reply
    12. Tammy says

      November 20, 2019 at 1:04 am

      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 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.

      Reply
      • Kelsey says

        November 21, 2019 at 1:29 pm

        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!!! 🙂

        Reply
    13. Deborah says

      February 02, 2021 at 11:48 am

      You do not state how many cookies for the topping. That would be helpful in making this recipe.

      Reply
      • Kelsey says

        February 04, 2021 at 12:25 pm

        Hi Deborah - Molasses Cookies vary in size quite a bit from brand to brand, which is why I included the cup measurement instead.

        Reply
    14. eileen lakritz says

      February 06, 2021 at 2:33 am

      what size dish was the one you used? was that a 8 by 8?

      Reply
      • Kelsey says

        February 15, 2021 at 9:36 am

        I believe that was an 8x8, yes!

        Reply
    15. Christina says

      June 24, 2021 at 1:11 pm

      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 🙂

      Reply
      • Kelsey says

        June 25, 2021 at 2:34 pm

        Oh good!!! So glad you enjoyed it! -Kelsey

        Reply
    16. At says

      September 28, 2021 at 11:21 am

      What are the calories per serving?

      Reply
      • Kelsey says

        October 12, 2021 at 9:18 pm

        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

        Reply
    17. Stephanie says

      September 21, 2022 at 10:55 am

      5 stars
      This was amazing 👍

      Reply
      • kelsey says

        October 05, 2022 at 9:13 pm

        Thank you so much!!! -Kelsey

        Reply
    18. Sherry says

      September 23, 2022 at 5:25 pm

      5 stars
      I've made this a few times and my family loves it.
      I wondered if you rvrr tried freezing it.
      Please let me.

      Reply
      • kelsey says

        October 05, 2022 at 9:14 pm

        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

        Reply
    19. Suzie B says

      December 25, 2022 at 7:01 pm

      5 stars
      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. 😋

      Reply
      • kelsey says

        December 27, 2022 at 3:11 pm

        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

        Reply

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    Hi, I'm Kelsey! I am a wife, mother and BFFs with my KitchenAid mixer, happy to bring you easy meals and decadent desserts! Welcome to my blog!

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