Pumpkin Crisp


  • 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


  • 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. Preheat oven to 350°F.
  2. Grease a deep square pan or a 2-3 qt casserole dish.
  3. In a large bowl, whisk together all of the filling ingredients; pour into the prepared dish.
  4. 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.
  5. Evenly sprinkle the topping over the pumpkin filling.
  6. 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.
  7. Serve with ice cream or whipped topping, if desired.

*To make Gingersnap Cookie “flour,” simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.
This article and recipe adapted from this site

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