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!!

PREP TIME 15 mins

COOK TIME 35 mins

TOTAL TIME 50 mins

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.

NOTES

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

Credit to: dancearoundthekitchen