# What You'll Need:
→ Pumpkin Mixture
01 - 1 (15-ounce) can pumpkin puree
02 - 1 (14-ounce) can sweetened condensed milk
03 - 2 large eggs
04 - ½ teaspoon salt
05 - 2 teaspoons pumpkin pie spice
→ Crisp Topping
06 - 1 cup packed brown sugar
07 - 2 cups all-purpose flour
08 - ½ teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon pumpkin pie spice
11 - 12 tablespoons unsalted butter, melted
# Directions:
01 - Preheat the oven to 350°F. Grease a 10-inch deep-dish pie plate, 9x9-inch pan with 3-inch sides, or 9x13-inch pan using nonstick baking spray.
02 - In a large bowl, whisk pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour evenly into the prepared dish.
03 - In a separate bowl, whisk brown sugar, all-purpose flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice.
04 - Pour melted butter into the dry mixture and mix until large, moist crumbs form. Use hands or pastry cutter to achieve a crumbly texture.
05 - Evenly sprinkle the crumble over the pumpkin mixture and bake for 45 to 55 minutes until the topping is deep golden, edges are puffed, and the center is firmly set.
06 - Remove from oven and allow to cool for a minimum of 30 minutes to set completely.
07 - Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
