Pumpkin Crisp

Preheat oven to 350ºF. Grease an 11×7 inch pan with cooking spray, set aside.

For the base, crack the eggs into a large bowl and whisk. Add the sugar, salt, vanilla, and pumpkin pie spice, whisk to combine. Add the pumpkin and evaporated milk. Whisk until smooth and evenly combined. Pour into the baking dish and bake for 25 minutes.

While the base is cooking, prepare the topping. Mix the flour, oats, brown sugar, pumpkin pie spice, cinnamon, salt, and chopped pecans. Right before you take the base out of the oven, stir the melted butter into the oat and nut mixture. Stir gently until the butter is distributed. Take the base out of the oven and sprinkle the topping evenly across the top. Place back into the oven and bake for an additional 22-28 minutes, until the base is set and the top is toasted.