Ingredients:
For the Pumpkin Filling:
1 (15 oz) can pumpkin puree
½ cup granulated sugar
½ cup brown sugar
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
2 large eggs
1 (12 oz) can evaporated milk
For the Crisp Topping:
1 cup all-purpose flour
½ cup old-fashioned oats
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup unsalted butter, melted
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Make the Pumpkin Filling:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, ginger, eggs, and evaporated milk until smooth. Pour into the prepared baking dish.
Prepare the Crisp Topping:
In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon. Stir in the melted butter until crumbly.
Assemble and Bake:
Sprinkle the crisp topping evenly over the pumpkin filling.
Bake for 40-45 minutes, or until the topping is golden brown and the filling is set. Let cool slightly before serving.
Enjoy this comforting and delicious treat
