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+ servings

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
  • c sugar
  • 1 5 oz can evaporated milk
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Topping

  • 1 c Gingersnap cookie "flour"*
  • 1 c quick oats
  • c brown sugar
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ 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
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