Pumpkin Crisp

Ingredients:

15 oz. pumpkin puree

2 eggs

12 oz. evaporated milk

3/4 c. oats, old fashioned

1 c. brown sugar

1 tsp. cinnamon

1/2 c. flour

1 tsp. pumpkin pie spice

1/2 tsp. salt

3/4 c. sugar

1 tsp. vanilla

1/2 c. butter

Grease 8x8 casserole. Set aside. Combine eggs, pumpkin, sugar, salt and pumpkin pie spice. Beat until blended. Slowly mix in the evaporated milk. Pour mixture into greased dish. Bake at 425 for 30 mins. Mix together flour, brown sugar, oats and cinnamon in a bowl. Add in vanilla and cut in butter. Work until mixture forms large crumbles. Set topping aside. After the pumpkin has baked for 30 mins, pull from the oven. Sprinkle the prepared topping over dish. Reduce heat to 350 and bake for an additional 25-30 mins. Serve with ice cream for extra wow!