Pumpkin Pie Crisp

• CRUST
• 1 unbaked pie shell (9-inch)
• CRISP TOPPING
• 1 cup oats
• 3/4 cup dark brown sugar, packed
• 1/2 cup pecans, chopped
• 2 tablespoons all-purpose flour
• 1/2 teaspoon cinnamon
• 1/3 cup melted butter
• FILLING
• 1 (398 ml) can pumpkin puree
• 1 cup dark brown sugar, packed
• 1 1/4 cups Carnation Evaporated Milk (regular, 2% or fat-free)
• 2 eggs
• 1/2 teaspoon vanilla
• 1/2 teaspoon ground cinnamon

1. Preheat oven to 425u0b0F.
2. TOPPING: Combine ingredients with a fork for topping. Reserve.
3. TOPPING: Whisk pumpkin puree, sugar, evaporated milk, eggs, and vanilla in a large bowl. Stir in remaining ingredients. Pour into prepared pie crust.
4. Bake in preheated oven 15 minutes, reduce heat ot 350F and bake for 25 minutes.
5. Remove from oven and add reserved topping. Bake for an additional 20 minutes. Remove from oven and cool before serving.

unbaked pie shell, oats, dark brown sugar, pecans, flour, cinnamon, butter, filling, pumpkin puree, brown sugar, carnation, eggs, vanilla, ground cinnamon

Taken from www.food.com/recipe/pumpkin-pie-crisp-393272 (may not work)