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+ servings

Pumpkin Crisp

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. 
2.60 from 5 votes
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Dessert, Uncategorized
Cuisine American
Servings 8


Crisp topping

  • 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

Pumpkin filling

  • 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


When I prepared the ginger snaps I ran them through the food processor but crushing them in a ziplock bag with a rolling pin is a great option. 
This recipe can be cut in half and baked in an 8x8 baking dish
Keyword easy pumpkin recipes, fall baking, pumpkin crisp, pumpkin recipes
Tried this recipe?Let us know how it was!