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Move over pumpkin pie - Pumpkin Crisp is our new favorite pumpkin dessert! Warm spices of True Cinnamon, Ground Ginger and Clove Powder perfectly spice the pumpkin layer in this amazing fall treat. For the Crisp Topping - True Cinnamon spices the Graham Crackers, oats and pecans for a delicious crunch. This is a little different and yummy way to enjoy seasonal pumpkin!

TRUE CINNAMON, Ground Ginger, Clove Powder


For The Pumpkin layer:

15 ounce canned pumpkin

2/3 cup Evaporated Milk

1/2 cup granulated (white) sugar

1/2 cup (packed) light brown sugar

3 eggs

1 tsp vanilla extract

1/4 tsp salt

1 tsp True Cinnamon

1/4 tsp Clove Powder

1/2 tsp Ground Ginger

Crisp Topping:

1 cup Graham Crackers, roughly crushed, with chunks of the cracker remaining

1 cup oats

1/2 cup (packed) light brown sugar

1/2 cup chopped pecans (optional)

1 tsp True Cinnamon

1/4 tsp salt

1/4 tsp Baking Powder

1/4 tsp Baking Soda

3/4 cup butter, grated and divided

Directions: Preheat oven to 350 degrees. Spray a

9 x 9 baking pan with cooking spray. Make the topping by combining all ingredients, reserving 1/4 cup of the grated butter. Mix together the pumpkin layer ingredients until smooth. Pour the pumpkin mixture into the prepared baking pan. Sprinkle the topping over the pumpkin. Dot the topping with the reserved grated butter. Bake in the preheated oven for 45 - 60 minutes or until the pumpkin layer is firm and the topping is golden. Let the crisp cool for 10 minutes before serving.

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