This Pumpkin Crisp has a pumpkin pie type filling and a spicy buttery crisp topping. Easier than pie this will soon be a fall favorite served with whipped cream or ice cream. While I love pumpkin pie a crisp is much easier not only to make but this recipe can serve a crowd. I have made a ton of crisp in my kitchen, when I was playing around with making an Apple Crisp I incorporated crushed ginger snaps in the crisp. While I loved it on my Apple Crisp it just wasn’t right and I knew this would be a good combination for pumpkin. Boy was I right , I could have eaten this whole pan. Fall food is my favorite and I have a special place in my heart for pumpkin.
As much as I adore pumpkin I feel guilty even making this blog post. My process of getting recipes up on this site is I usually have several ready to go and all I have to do is put it together on the back end. Before evacuating for Hurricane Laura I had three recipes ready to go and this is one of them . I feel selfish and guilty for even thinking so far ahead into the fall when I am not even sure we will have electricity for Thanksgiving. We are exactly one week out from this devastating Category 4 hurricane making landfall but it feels like time as stood still. I have been home twice to bring my husband supplies and I can tell you whatever pictures you have seen image it 100 times worse. Our community was crippled into third world conditions in a matter of hours. Thousand without water or electricity, cell towers were destroyed so most do not have cell service. One week out our power company reported on their website that they are still assessing the damage. All seven corridors powering the Lake Charles area had catastrophic damage that they have never seen before, so we have a long road ahead of us before we even have power. No power means no air conditioning . The temps have been in the upper 90’s with 97% humidity , heat index over 100 degrees daily. The picture above is the day after the storm and my husband put the 2 dogs in the car so they could get a little break from the heat. Things the news doesn’t report is how miserable the conditions are . The heat and humidity is oppressive and unbearable . The smells..the smell a house with out power is indescribable. Everything is wet, molding and no ventilation. I won’t mention the smells coming from everyone cleaning their refrigerators and freezers out , their trash cans are baking in the sun. With all of that we have people flocking to our community to help . Whether it’s a church from Texas set up on a corner grilling hamburger and hot dogs or a group of young men from Oklahoma helping clear trees and pick up debris for free, there are hundreds of stories like this. Most in our community feel we have been forgotten by the national news . I don’t think this at all , I think we don’t make good news. We are a strong community and self motivated and that isn’t news worthy. The stories in the headlines are the cities that have rioters burning them down and hurting their fellow man. Once the shock wore off everyone started working and cleaning up their own stuff , not waiting on anyone else to do it. Here we have nothing but love of your fellow man because in this case “we are all in this together”. That just isn’t news worthy. As far as our Governor saying Lake Charles dodged a bullet ..Yeah we dodged a bullet and got an atomic bomb, but we are strong and this too shall pass.
Ingredients needed for the crisp:
- Cold butter-diced
- Finely crushed ginger snaps-Secret Ingredient
- Old fashioned oats
- All purpose flour
- Brown Sugar
- Cinnamon , salt and baking Powder
Prepare the crisp topping by combining in a medium bowl crushed ginger snap cookies, oats , flour , brown sugar , cinnamon , baking powder and salt. Dice cold butter and cut it into the dry mixture either with a pastry cutter or 2 knives. Set this mixture aside and start on the filling.
Pumpkin filling Ingredients
- 29 oz can pure pumpkin
- 3 eggs slightly beaten
- granulated and brown sugar
- Pumpkin pie spice
- vanilla extracts
In a large bowl combine canned pumpkin, slightly beaten egg and milk. Mix with a wire whisk until combined well. Mix in both sugars, pumpkin spice and vanilla extracts. Pour pumpkin filling into a sprayed 9×13 baking dish. Evenly spread the crisp mixture over the pumpkin
Bake in a preheated oven for 40-45 minutes or until golden brown
Serve warm with Ice Cream or Whipped Cream.
Recommended Tools to make a Pumpkin Crisp
- 8 Tablespoons Cold Butter
- 1 cup finely crushed ginger snap cookies-I use a food processor
- 1 Cup old fashioned oats
- 1/4 cup all purpose flour
- 1/4 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup diced pecans
- 29 oz can pumpkin puree
- 3 eggs-slightly beaten
- 1 cup milk
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 2 teaspoons pumpkin spice
- 1 teaspoons vanilla extracts
- Preheat oven to 350 degrees
- Prepare the crisp topping by combining in a medium bowl crushed ginger snap cookies, oats , flour , brown sugar , cinnamon , baking powder and salt.
- Dice cold butter and cut it into the dry mixture either with a pastry cutter or 2 knives
- Set this mixture aside
- In a large bowl combine canned pumpkin, slightly beaten egg and milk. Mix with a wire whisk until combined well.
- Mix in both sugars, pumpkin spice and vanilla extracts.
- Pour pumpkin filling into a sprayed 9x13 baking dish
- Evenly spread the crisp mixture over the pumpkin
- Bake in a preheated oven for 40-45 minutes or until golden brown
- Serve warm with vanilla ice cream or whipped cream