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.
Ingredients
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
Instructions
- 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
Notes
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
Tried this recipe?Let us know how it was!