Pumpkin Pie Crisp

• 1 single 9-inch pie shell, not baked
• 1 cup oats
• 1 cup brown sugar, packed
• 12 cup pecans, chopped
• 2 tablespoons all-purpose flour
• 12 teaspoon cinnamon
• 12 cup butter, melted
• 1 (14 ounce) can pumpkin puree
• 1 cup dark brown sugar, packed
• 1 14 cups Carnation Evaporated Milk (regular, 2% or fat free)
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 12 teaspoon ground ginger
• 12 teaspoon ground nutmeg
• 12 teaspoon salt

1. Preheat oven to 425F.
2. TOPPING: Combine ingredients with a fork for topping.
3. Reserve.
4. FILLING: Whisk pumpkin puree, sugar, evaporated milk, eggs, and vanilla in a large bowl.
5. Stir in remaining ingredients.
6. Pour into prepared pie plate.
7. Bake in preheated oven 15 minutes, reduce heat to 350F and bake for 45 minutes.
8. Add reserved topping and bake for an additional 20 minutes.
9. Remove from oven and cool before serving.
10. TIP: Serve with freshly whiped cream.

pie shell, oats, brown sugar, pecans, flour, cinnamon, butter, pumpkin puree, brown sugar, carnation, eggs, vanilla, cinnamon, ground ginger, ground nutmeg, salt

Taken from www.food.com/recipe/pumpkin-pie-crisp-399868 (may not work)