Pumpkin Crisp

Directions

1. Start by making the streusel topping. Preheat your oven to 375°F. In a large bowl, combine 2/3 cup all-purpose flour and 6 tablespoons slightly melted salted butter using a fork or pastry blender. Then stir in 1/2 cup old fashioned oats and 1/3 cup packed light brown sugar. If you like, you can add chopped nuts.
2. Prepare the pumpkin filling. In another large bowl, whisk together 1/3 cup granulated sugar and 1 large egg for about 1 minute. Add 1/2 cup evaporated milk (or heavy cream) and whisk until combined. Then mix in 1 cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon pumpkin pie spice, 1/2 teaspoon ground cinnamon, and 1/2 teaspoon fine sea salt. Pour the filling into an 8x8-inch or 9x5-inch baking dish.
3. Bake the crisp. Sprinkle the streusel topping evenly over the pumpkin filling. Bake for 35 to 45 minutes, until the center is set. If the streusel browns too quickly, cover the dish loosely with foil.
4. Let the crisp rest, then serve warm. Remove from the oven and allow it to cool for 10 minutes. Spoon into bowls and top with whipped cream or ice cream if desired.