Prep Time: 20 mins | Cook Time: 50 mins | Total Time: 1 hour 10 mins | Servings: 10

Ingredients:

Pumpkin filling

1 15-oz. can pumpkin puree

2/3 cup granulated sugar

3 large eggs

2 tsp pure vanilla extract

1 1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp salt

1 tbsp all-purpose flour

1/2 cup half and half

Topping

1 cup all-purpose flour

1 cup light brown sugar, packed

1/2 cup finely chopped pecans

2/3 cup old fashioned oats

3/4 tsp cinnamon

1/4 tsp salt

1/2 cup unsalted butter, softened and cut into pieces

Instructions:

  1. Preheat oven to 350°F with a rack in he center of the oven. Grease a 8×11″ baking dish and set aside.
  2. Pumpkin filling: Whisk all ingredients until combined. Pour into greased baking dish and set aside.
  3. Topping: In a bowl, combine flour, brown sugar, pecans, oats, cinnamon and salt. Add softened. butter and mix until crumbly and combined — I start with a spoon or silicone spatula then use my fingers to rub the butter into the dry ingredients.
  4. Sprinkle the topping over the pumpkin mixture, be gentle so that it doesn’t sink. Transfer the pan to the oven and bake for 45-55 minutes, until the topping is golden brown and the very center is just a tiny bit jiggly. Place the pan on a wire tack to cool. Serve warm (not hot) or at room temperature.