by Kathy Hamman Miller
It’s fall y’all and pumpkin season!
I broke with the tradition of making pumpkin pies and tried something different with this newly found fall favorite dessert — Pumpkin Crisp!
Preheat oven to 350 degrees
Ingredients:
Filling:
1 – 29 ounce can of pumpkin puree
1 1/2 cups sugar
1 – 12 fluid ounce can evaporated milk
6 eggs
1 teaspoon pure vanilla extract
2 teaspoons ground cinnamon
1/2 teaspoon cloves
1 teaspoon ground ginger
1/2 teaspoon nutmeg
Topping:
1/2 teaspoon ground cinnamon
2 cups oats
3/4 cup brown sugar
1/2 teaspoons baking powder
1/2 teaspoons baking soda
1 cup butter
2 cups firm and crispy ginger snap cookies ground into course flour and crumbles, this is made by placing cookies in a sealed gallon size freezer bag laying down on a flat surface, push out any air than sealing it up. Using a rolling pin or rounded glass, roll out into the desired consistency- crumbly. Kids love doing this! I’ve also used other kinds of cookies that are crispy to change the taste up. Make more crumbles if you are serving with whipped or iced cream. You can sprinkle some on top.
Directions:
Spray lightly a 13 x 9 inch baking glass cake pan with cooking spray.
In a large bowl combine all the filling ingredients and pour it into the prepared cake pan.
Combine 2 cups of the crushed ginger snaps flour crumbles along with the oats, baking powder, baking soda, brown sugar, stir and mash with the softened butter using a fork until it’s fully incorporated.
Sprinkle evenly over the pumpkin filling. Bake at 350 degrees for 45 to 55 minutes or until the filling reaches 175 degrees. Don’t forget to add that extra touch if you’re serving it with whipped or iced cream by adding extra crumbles of crushed cookies on top. Enjoy!
