Gingersnap Pumpkin Spice Crumble Delight

Indulge in the delightful blend of flavors in this Gingersnap Pumpkin Spice Crumble Delight, where the warmth of pumpkin spice meets the crunch of gingersnap cookies. This dessert is not only a seasonal treat but also a fantastic way to impress your guests with minimal effort.

The unique gingersnap topping offers a spicy-sweet contrast to the creamy pumpkin filling, creating a delectable harmony of textures and flavors. Whether served warm with a scoop of vanilla ice cream or at room temperature with a dollop of whipped cream, this crumble is sure to be a hit at your next gathering!

Gingersnap Pumpkin Spice Crumble Delight

Serves: 6 Prep Time: 15 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 280 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 2 cups pumpkin puree
• 1 cup brown sugar
• 1/2 cup heavy cream
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 1/2 cups crushed gingersnap cookies
• 1/4 cup all-purpose flour
• 1/4 cup unsalted butter, melted
• 1/4 cup oats

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch baking dish.
2. In a large bowl, combine the pumpkin puree, brown sugar, heavy cream, eggs, vanilla extract, and spices (cinnamon, nutmeg, ginger, cloves, and salt). Mix until smooth.
3. Pour the pumpkin mixture into the prepared baking dish.
4. In another bowl, mix the crushed gingersnap cookies, flour, oats, and melted butter until well combined and crumbly.
5. Sprinkle the gingersnap mixture evenly over the pumpkin filling.
6. Bake in the preheated oven for 30 minutes, or until the topping is golden brown and the filling is set.
7. Remove from the oven and allow to cool slightly before serving.

Notes

Tip: For a more intense flavor, let the crumble sit for a few hours before serving to allow the spices to meld.

For an extra touch, consider adding chopped pecans or walnuts to the gingersnap topping for added crunch. If you prefer a gluten-free option, substitute the gingersnap cookies with gluten-free cookies that have a similar flavor profile.

To store leftovers, cover the crumble tightly and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes before serving to restore its delightful texture. Enjoy this crumble warm or cold, as each way has its unique charm!