Pumpkin Crisp

• 1 15 oz can pumpkin puree


• 2/3 c sugar


• 1 5 oz can evaporated milk


• 3 eggs


• 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

1. Preheat oven to 350°F.


2. Grease a deep square pan or a 2-3 qt casserole dish.


3. In a large bowl, whisk together all of the filling
   ingredients; pour into the prepared dish.


4. 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.


5. Evenly sprinkle the topping over the pumpkin filling.


6. 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.


7. 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.

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