Pumpkin Pie Crisp

Temp: 425 deg F 

Crisp Topping: 
1 cup rolled oats 
3/4 cup dark brown sugar, packed 
1/2 cup pecans, chopped 
2 Tbsp all purpose flour 
1/2 tsp cinnamon 
1/3 cup butter, melted 

Combine ingredients with a fork. Set aside. 

Crust: 
Make your own from scratch, a pie crust mix, or buy a premade one 

Filling: 
1 can (14 oz/398 mL) or 1-1/2 cups pumpkin puree 
1 cup dark brown sugar, packed 
1-1/4 cups (300 mL) evaporated milk 
2 eggs 1 tsp vanilla 
1 tsp cinnamon 
1/2 tsp ground ginger 
1/2 tsp ground nutmeg 
1/2 tsp salt 

Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie plate. Bake for 15 minutes in a 425 deg F oven. Reduce heat to 350 deg F and bake for 45 minutes. Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving.