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!!
INGREDIENTS
Filling
1 15 oz can pumpkin puree
2/3 c sugar
1 5 oz can evaporated milk
3 eggs
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
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
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.
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.
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.