This easy pumpkin crisp is delicious for fall and the holidays! The recipe includes suggestions for making it gluten free if you’re looking for a tasty gluten free dessert idea.
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This easy pumpkin crisp is perfect for holiday gatherings, cool fall evenings, or any time you want to enjoy the tastes of pumpkin spice season.
Using purchased gingerbread cookies and graham crackers make the topping a breeze to create, or use your own homemade cookies for an extra special topping. However you decide to make it, I hope you enjoy this pumpkin crisp recipe!
I’m one of those wacky people that makes my own ginger snaps and graham crackers. I love using the recipes from The Homemade Pantry for homemade alternatives to store bought products.
Once you taste the homemade graham crackers from this recipe, you'll never want anything from a box again!
- Chernila, Alana (Author)
- English (Publication Language)
- 288 Pages - 04/03/2012 (Publication Date) - Clarkson Potter (Publisher)
To make this recipe gluten free, use gluten free ginger snaps and gluten free graham style crackers.
I use Enjoy Life brand chocolate chips because they’re allergen free. They're usually a really high price online, but a much better price in local grocery stores.
I prefer to use my own homemade pumpkin puree for this recipe, but you can use store bought. Making your own pumpkin puree is super easy. Discover how to make pumpkin puree with this recipe.
Ingredients for easy pumpkin crisp
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For the Topping:
- 1 ½ cups ginger snap cookies, crushed (gluten free ginger snaps)
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- 1 ½ cups graham cracker crumbs (gluten free graham style crackers)
- ½ cup unsalted butter, melted
- ¼ cup rolled oats
- ¼ cup white chocolate chips (I recommend Enjoy Life for an allergen free option. Check your local grocery store because they usually cost way more online)
- ¼ cup dark chocolate chips
How to make an easy pumpkin crisp
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
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.
In a separate bowl, mix the crushed ginger snap cookies, rolled oats and graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened.
Pour the pumpkin mixture into a greased 9x13 inch baking dish.
Add the ginger snap and graham cracker topping over the pumpkin filling.
Sprinkle both types of chocolate chips evenly across the topping.
Bake in your preheated oven for about 45-55 minutes, or until the filling is set and the topping is golden brown. You can check for doneness by inserting a knife into the center. It should come out clean.
Allow the pumpkin crisp to cool slightly before serving. It's delicious warm, and you can top it with whipped cream or vanilla ice cream for an extra indulgence!
Enjoy your homemade pumpkin crisp! It’s perfect for holiday gatherings or as a comforting treat at home!
Cook without getting pumpkin on your phone - grab the printable PDF from the recipe card below!
Easy Pumpkin Crisp
Use homemade pumpkin puree, graham crackers, and ginger snaps for an out of this world dessert or store bought for something quick and easy.
Ingredients
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 1 cup brown sugar
- 1 teaspoon pumpkin spice
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
For the Topping:
- 1 ½ cups ginger snap cookies, crushed
- 1 ½ cups graham cracker crumbs (store-bought)
- ½ cup unsalted butter, melted
- ¼ cup rolled oats
- ¼ cup white chocolate chips
- ¼ cup dark chocolate chips
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13 baking dish.
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.
In a separate bowl, mix the crushed ginger snap cookies, rolled oats and graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened.
Pour the pumpkin mixture into a greased 9x13 inch baking dish. Add the ginger snap and graham cracker topping over the pumpkin filling then sprinkle while and dark chocolate chips on top.
Bake in your preheated oven for about 45-55 minutes, or until the filling is set and the topping is golden brown. You can check for doneness by inserting a knife into the center. It should come out clean.
Allow the pumpkin crisp to cool slightly before serving. It's delicious warm, and you can top it with whipped cream or vanilla ice cream for an extra indulgence!
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