You know the old expression, "easy as pie"? Well, I've always had an issue with it. Pie is NOT very easy. But this Skillet Pumpkin Crisp is - in fact, it's way easier than pie. And according to my husband, it's better than pumpkin pie. A creamy pumpkin filling topped with a gingersnap streusel. So easy and so delicious. No crust to roll out, no soggy bottom, just a good old-fashioned skillet crisp full of all the warmth and spice of the season.
Am I the only one who over-buys pumpkin puree? Well, I have a stockpile in my pantry from some overzealous shopping trip last year. I wanted to create some new fall desserts to use it up. I was thinking of a pumpkin mousse but that just seemed to fussy. I also wanted to incorporate gingersnaps somehow and I landed on this pumpkin crisp idea. It was so easy! And I just love a skillet dessert. They are so old-fashioned and comforting. And you know I love to streusel things and gingersnaps might just be the best streusel yet!
Shake up tradition with this Skillet Pumpkin Crisp
I love tradition especially as it relates to food, but I also love reinventing classics. Not changing them too much but just putting a new spin on them. This crisp does just that. It has all the things we love about pumpkin pie without the fiddliness of pie crust. And no matter how hard you try to convince me otherwise, the bottom crust of pumpkin pie is or always becomes soggy. Well this cute crisp doesn't have a bottom crust so problem solved - but what it does have is even better: A boatload of buttery gingersnap streusel that bakes right into the pumpkin layer.
This would also be really cute baked in individual ramekins. I imagine it would fill up about 8 standard ramekins and I'd bake it at the same temperature but maybe start checking for doneness around the 30 minute mark.
I hope you'll give this one a try! I love seeing you all make my recipes. Come say hi on instagram @wild.thistle.kitchen.
If you're still planning your Thanksgiving menu make sure to check out these posts:
Pumpkin Swirl Cheesecake with Gingersnap Crust and Gingerbread Caramel sauce
My Grandma's Roasted Acorn Squash
Skillet Pumpkin Crisp with Gingersnap Streusel
- Total Time: 1 hour
- Yield: 1 9-inch crisp 1x
Ingredients
for the pumpkin filling
- 1 can pumpkin puree
- 3 eggs
- ½ cup brown sugar
- ¼ cup molasses
- 2 tablespoons pumpkin pie spice
- ¾ cup heavy cream or evaporated milk
- ½ stick melted butter
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
for the gingersnap streusel
- 10-15 gingersnap cookies
- 1 stick softened butter
- ⅓ cup brown sugar
- ⅓ cup oats
- ⅓ cup flour
- pinch of salt
Instructions
- Place gingersnaps in food processor and pulse until finely crumbled.
- add remaining streusel ingredients and pulse until the mixture is combined and begins holding together (see photo above for reference).
- preheat oven to 375 degrees F.
- butter or spray a 9 inch skillet or pan of your choice.
- Combine all filling ingredients in a bowl and whisk well to combine.
- Pour into skillet and top with gingersnap streusel
- Bake in preheated oven for 40 minutes.
- Serve warm with whipped cream or vanilla ice cream.
Notes
This would also be really cute baked in individual ramekins. I imagine it would fill up about 8 standard ramekins and I'd bake it at the same temperature but maybe start checking for doneness around the 30 minute mark.
If you want to streamline this and have one less dish to wash, mix the pumpkin filling right in the skillet.
If you don't have a food processor you can place gingersnaps in a bag and crush them with a rolling pin or the smooth side of a meat mallet. Then just combine the streusel ingredients in a bowl.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: dessert, thanksgiving
- Method: baking
Keywords: skillet pumpkin crisp, pumpkin crisp, thanksgiving dessert
Leave a Reply