Easy Pumpkin Crisp with Gingernap Granola

This is not your grandma’s crisp, but it might be your new fall favorite. Imagine a silky, spiced pumpkin mousse layered with crunchy oven-toasted gingersnap granola. This pumpkin crisp has all the cozy fall flavors with just five minutes of oven time.

It’s creamy. It’s crunchy. It’s cold and cozy at the same time. And it’s perfect for making ahead.

Pumpkin Crisp Ingredients

For the Pumpkin Mousse Layer:

For the Gingersnap Granola:

Whipped Cream Layer (optional):

Pumpkin Crisp Recipe Instructions

Step 1: Make the Pumpkin Mousse

In a mixing bowl, beat the whipping cream until soft peaks form.

In a separate bowl, stir together pumpkin, powdered sugar, spices, salt, and vanilla.

Gently fold the whipped cream into the pumpkin mixture until smooth and fluffy.

Chill the pumpkin mousse in the fridge while you make the granola.

Step 2: Make the Gingersnap Granola

Crush the gingersnaps into fine crumbs using a food processor or a sealed plastic bag and a rolling pin.

In a medium-sized bowl, add the oats, crushed gingersnaps, brown sugar, cinnamon, and salt.

Melt the butter in the microwave (I used defrost for 30 seconds), and drizzle the oatmeal mixture.

Line a baking sheet with parchment paper, and sprinkle the granola over the parchment. Stir and toast for 5–7 minutes until golden and fragrant.

Place on a rack to cool; it will crisp as it cools.

Step 3: Assemble the Pumpkin Crisp

There are a couple of easy ways to serve this pumpkin crisp with pumpkin spice granola. You can make this pumpkin crisp in a trifle bowl for parties, or in cute little jars for fridge-ready desserts.

Option 1 – Pie Dish or Trifle Bowl:

Spread the pumpkin mousse into a dish and sprinkle generously with the crunchy gingersnap granola just before serving.

Option 2 – With Whipped Cream

Whip 1 cup of heavy cream with icing sugar and vanilla. Set aside 1/2 cup of granola. To assemble, layer the granola top with whipped cream, and finish with the reserved granola.

Option 3 – Parfaits

Layer pumpkin mousse and granola in small jars or glasses. Repeat for a second layer and finish with a sprinkle of granola on top.

Serve chilled.

If making ahead, store the granola separately and add just before serving to keep it crisp.

How to Store Pumpkin Crisp

Pumpkin mousse can be made a day in advance and stored in the fridge. The granola keeps well at room temperature for 2–3 days in a sealed container.

Assembled parfaits are best eaten within 24 hours for maximum crunch.

Optional Add-Ins:

Add chopped toasted pecans or walnuts to the granola.

Stir in a spoonful of maple syrup to the mousse for extra richness.

Sprinkle with mini chocolate chips for texture.

This no-bake pumpkin crisp has everything you love about a fall dessert, but its lighter, easier, and just a little unexpected. It’s the kind of recipe that feels comforting but fresh, and it’s easy to serve at everything from a fall brunch to a Thanksgiving dinner.

Other Thanksgiving Dessert Recipes with Pumpkin

Pumpkin and gingerbread are my two favorite flavors, so I absolutely love it when pumpkin spice season comes along. Here are some other pumpkin spice-themed recipes you may enjoy.