Scale

For the Pumpkin Filling:

2 cups pumpkin puree (canned or fresh, unsweetened)

2 large eggs

½ cup granulated sugar

½ cup brown sugar

1 cup heavy cream (or evaporated milk)

2 teaspoons pumpkin spice mix (cinnamon, nutmeg, ginger, cloves)

1 teaspoon vanilla extract

Pinch of salt

For the Crisp Topping:

1 cup rolled oats

½ cup all-purpose flour

½ cup brown sugar

½ cup cold butter, cubed

½ cup chopped pecans or walnuts (optional)

½ teaspoon ground cinnamon

Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a large bowl, whisk together pumpkin puree, eggs, sugars, cream, spices, vanilla, and salt until smooth. Pour into prepared dish.
In another bowl, mix oats, flour, brown sugar, cinnamon, and nuts (if using). Cut in butter until mixture is crumbly.
Sprinkle topping evenly over pumpkin filling.
Bake for 45–50 minutes, or until filling is set and topping is golden brown.