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Pumpkin Crisp


































Pumpkin Crisp



































Home » Uncategories » 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.



Read Full Recipe ---> Click Here



















































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