I’m SOOOOOOOO excited to share this recipe with you!! As you recognize , I’m a pumpkin fanatic – it’s the most reason fall is my favorite food season. Apples are also up there on my list, but there’s nothing just like the warm spices that pair magically with any pumpkin dish!
1 15 oz can pumpkin puree
2/3 c sugar
1 5 oz can milk
1 tsp vanilla
2 tsp pie spice
1/4 tsp salt
1 c Gingersnap cookie “flour”*
1 c quick oats
1/3 c sugar
1/4 tsp bicarbonate of soda
1/4 tsp leaven
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, sugar , soda and powder. Then, use a fork to include the butter into the dry mixture.
5.Evenly sprinkle the topping over the pumpkin filling.
6.Bake for 35-45 minutes, or until the middle of the pie filling reaches 175°F. the middle will still have a touch wiggle, but it won’t be super runny.
7.Serve with frozen dessert or whipped topping, if desired.
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