I made this as a trial recipe for Thanksgiving to see if I could get away with an easy dessert over making the normal pumpkin pie. Well happy to report it was a huge hit! We gobbled it up so quick and I loved that it didn’t make a huge amount. Sometimes it’s nice to branch out and give a new recipe a try. You don’t always have to have stuff because it’s tradition, change it up a little and you won’t regret it!
(Adapted from Dance Around the Kitchen)
1 15 oz can pumpkin puree
2/3 c sugar
1 5 oz can evaporated milk
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp salt
1 c Gingersnap cookie “flour”*
1 c quick oats
1/3 c brown sugar
1/4 tsp baking soda
1/4 tsp baking powder
1/2 c butter softened
Preheat oven to 350°F.
Grease a deep square pan or a 2-3 qt casserole dish.
In a large bowl, whisk together all of the filling ingredients; pour into the prepared dish.
In a medium bowl, combine the gingersnap cookie flour*, oats, brown sugar, soda and powder.
Then, use a fork to incorporate the butter into the dry mixture.
Evenly sprinkle the topping over the pumpkin filling.
Bake for 35-45 minutes, or until the center of the pumpkin pie filling reaches 175°F. The center will still have a little wiggle, but it won’t be super runny.
Serve with ice cream or whipped topping, if desired.
*To make Gingersnap Cookie “flour,” simply use a food processor or blender to break down gingersnap cookies into a flour-like texture.