When in doubt, serve a fruit crisp. Everyone loves fruit crisp! What’s not to love? Tender fruit, naturally sweet with a crunchy topping. Add a scoop of vanilla ice cream and it’s a match made in heaven. There’s a crisp for every season and pumpkin spice season is here!
Pumpkin Crisp is kind of like a crustless, classic pumpkin pie with a crisp topping. It’s not too sweet, but full of that great pumpkin spice flavor.
For most part the ingredients are pantry staples, so this crisp can be whipped up without a trip to the grocery store. It also lasts for several days in the fridge. Unlike most fruit crisps, this one is best served chilled.
You could call it a fall fusion recipe … traditional pumpkin pie meets pumpkin crisp!
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SERVINGS
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- 443 ml pure pumpkin puree
- 2/3 cup sugar
- 148 ml evaporated milk
- 3 eggs
- 1 tsp pure vanilla
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 1 cup (about 26 cookies) gingersnap cookie 'flour'
- 1 cup quick oats
- 1/3 cup brown sugar
- 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 cup butter, softened
Ingredients
Filling
Crumble Topping
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- Preheat oven to 350 F. Set aside an 11 x 7-inch baking dish.
- In a large bowl, whisk together all of the filling ingredients: pour into baking dish.
- In a medium bowl, combine gingersnap 'flour', oats, brown sugar, baking soda & baking powder. Use a fork to incorporate the butter into the dry mixture.
- Evenly sprinkle the topping over the pumpkin filling. Bake for 35-45 minutes. The center of the pumpkin filling should still have a little 'wiggle', but is not super runny. Remove from oven & completely cool.
- 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.