Pumpkin Crisp

 Pumpkin Crisp

• 15 oz Pumpkin puree

• 2 Eggs

• 12 oz Evaporated milk

• 3/4 cup Oats, Old Fashioned

• 1 cup Brown sugar
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• 1 tsp Cinnamon
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• 1/2 cup Flour
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• 1 tsp Pumpkin pie spice
  
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• 1/2 tsp Salt
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• 3/4 cup Sugar
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• 1 tsp Vanilla

• 1/2 cup butter

Instructions

• Grease 8x8" casserole. Set aside.
• Combine eggs, pumpkin, sugar, salt, and pumpkin pie spice. Beat until blended.
• Slowly mix in the evaporated milk.
• Pour mixture into prepared dish.
• Bake at 425 degrees for 30 minutes.
• Mix together flour, brown sugar, oats, and cinnamon in a bowl.
• Add in vanilla and cut in butter with a pastry blender or fork.
• Work until mixture forms large crumbs.
• Set topping aside.
• After the pumpkin has baked for 30 minutes, pull from the oven.
• Sprinkle the prepared topping over the dish.
• Reduce heat to 350 and bake for additional 20-30 minutes, until the center is slightly jiggly.