Pumpkin Crisp

 PUMPKIN CRISP Ingredients

Filling

• 15 oz can pumpkin puree
• 3 large eggs
• 6 oz can evaporated milk
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• 1 tsp salt

Topping

• ¾ cup all‑purpose flour (or substitute your preferred flour, including gluten‑free)
• ¾ cup old‑fashioned oats (rolled oats; quick oats also work)
• 1 cup light brown sugar
• ½ cup salted butter, melted
• 1 tsp ground cinnamon