Description
This easy Pumpkin Crisp has a creamy, warmly spiced pumpkin filling topped with a buttery ginger snap and graham cracker crumble, oats and chocolate chips. Baked until golden and delicious, it’s a cozy fall dessert that’s perfect served warm with whipped cream or a scoop of vanilla ice cream.
Ingredients
Units
- 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 1/2 cups ginger snap cookies, crushed
- 1 1/2 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
Instructions
- Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish and set aside.
- In a large mixing bowl, whisk together the pumpkin puree, eggs, heavy cream, brown sugar, pumpkin spice, cinnamon, baking powder and baking soda until smooth and well combined.
- In a separate bowl, combine the crushed ginger snap cookies, graham cracker crumbs and rolled oats. Pour in the melted butter and stir until the crumb mixture is evenly coated.
- Pour the pumpkin filling into the prepared baking dish and spread it into an even layer.
- Sprinkle the ginger snap and graham cracker mixture evenly over the pumpkin filling. Scatter the white and dark chocolate chips over the top.
- Bake for 45 to 55 minutes, until the pumpkin filling is set and the topping is golden brown. To check for doneness, insert a knife near the center. It should come out clean.
- Allow the pumpkin crisp to cool slightly before serving. Enjoy it warm on its own or topped with whipped cream or a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
