Pumpkin Spice Crisp

• CRUST
• pie shell, - 9-inch (frozen or homemade)↗1
• CRISP TOPPING↗
• cup Robin Hood oats↗1 cup
• cup dark brown sugar, packed↗3⁄4 cup
• cup pecans, chopped↗1⁄2 cup
• tablespoons all-purpose flour↗2 tablespoons
• teaspoon pumpkin pie spice1⁄2 teaspoon
• cup butter, melted↗1⁄3 cup
• FILLING
• (398 ml) can pumpkin puree↗1
• cup dark brown sugar, packed↗1 cup
• cups Carnation Evaporated Milk (regular or 2%)1 1⁄4 cups
• eggs↗2
• teaspoon vanilla extract↗1⁄2 teaspoon
• teaspoon pumpkin pie spice1⁄2

Step-by-step instructions

1. 1

   Preheat oven ot 425°F.

2. 2

   TOPPING: Combine ingredients with a fork for topping. Reserve.

3. 3

   FILLING: Whisk pumpkin purée, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.

4. 4

   Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.

5. 5

   Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.