Servings: 8
Cost: 4
Equipment
- Deep square or rectangle pan.
Ingredients
- 1 15 ounce can pumpkin puree
- 2/3 c sugar
- 1 5 oz can evaporated milk
- 3 eggs
- 1 tsp vanilla extract
- ⅛ tsp of nutmeg
- ¼ tsp of cinnamon
- 2 tsp pumpkin pie spice or more if you love pumpkin spice!
- 1/4 tsp salt
- 1 c Gingersnap cookie flour made by putting Gingersnap cookies in the food processor
- 1 c quick oats
- 1/3 c brown sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 c butter softened
- ½ tsp of pumpkin pie spice
Instructions
- Preheat oven to 350°F.
- Grease a deep square or rectangular pan or a 2-3 qt casserole dish.
- In a large bowl, whisk together the first ingredients through salt, and then pour into the prepared dish.
- In a medium bowl, combine the ground up gingersnap cookies, oats, brown sugar, pumpkin pie spice, baking soda and powder. Then, use a fork to incorporate the butter into the dry mixture.
- Bake the custard for 20 minutes. Once you see it start to harden at the edges and set, you can add the crumble topping. If you add the crumble mixture right away it may sink!
- Bake for another 20 to 25 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 and a drizzle of caramel sauce if you so desire.
Notes
Pumpkin crisp is best served warm with some ice cream or whipped cream on the side.
Tried this recipe?Let us know how it was!