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pumpkin crisp in skillet with small serving dish

Skillet Pumpkin Crisp with Gingersnap Streusel

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  • Total Time: 1 hour
  • Yield: 1 9-inch crisp

Ingredients

for the pumpkin filling

  • 1 can pumpkin puree
  • 3 eggs
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 2 tablespoons pumpkin pie spice
  • 3/4 cup heavy cream or evaporated milk
  • 1/2 stick melted butter
  • 1/2 teaspoon kosher salt
  • 1 teaspoon vanilla extract

for the gingersnap streusel

  • 10-15 gingersnap cookies
  • 1 stick softened butter
  • 1/3 cup brown sugar
  • 1/3 cup oats
  • 1/3 cup flour
  • pinch of salt

Instructions

  1. Place gingersnaps in food processor and pulse until finely crumbled.
  2. add remaining streusel ingredients and pulse until the mixture is combined and begins holding together (see photo above for reference).
  3. preheat oven to 375 degrees F.
  4. butter or spray a 9 inch skillet or pan of your choice.
  5. Combine all filling ingredients in a bowl and whisk well to combine. 
  6. Pour into skillet and top with gingersnap streusel
  7. Bake in preheated oven for 40 minutes.
  8. 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.

Find it online: https://wildthistlekitchen.com/skillet-pumpkin-crisp/