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Close up of pumpkin crisp with ice cream and fork

Pumpkin Crisp

Creamy Pumpkin Crisp made with pumpkin purée and warm spices, topped with a buttery gingersnap oat crumble with graham cracker crumbs and chocolate chips.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Pumpkin Filling
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 cup heavy cream
  • 1 cup brown sugar
  • 1 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
For the Topping
  • 1 ½ cups ginger snap cookies, crushed
  • 1 ½ cups graham cracker crumbs, store-bought
  • 1/2 cup unsalted butter, melted
  • 1/4 cup rolled oats
  • 1/4 cup white chocolate chips
  • 1/4 cup dark chocolate chips

Method
 

Preheat Oven
  1. Preheat your oven to 350°F (175°C).
Make the Pumpkin Filling
  1. In a large bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin spice, cinnamon, baking powder, and baking soda until smooth and well combined.
Prepare the Topping
  1. In another bowl, mix the crushed ginger snap cookies, rolled oats, and graham cracker crumbs with the melted butter.
  2. Mix until the crumbs are evenly moistened.
Assemble the Crisp
  1. Pour the pumpkin mixture into a greased 9x13-inch baking dish.
  2. Add the gingersnap and graham cracker topping over the pumpkin filling, then sprinkle with dark chocolate chips.
Bake
  1. Bake in the preheated oven for about 45-55 minutes, or until the filling is set and the topping is golden brown.
  2. You can check for doneness by inserting a knife into the center; it should come out clean.
Cool and Serve
  1. Allow the crisp to cool slightly before serving.
  2. It's delicious warm, and you can top it with whipped cream or vanilla ice cream for extra indulgence.