Pumpkin Crisp Recipe

by Katie of:


For the filling:
1 (28 oz.) can pumpkin (not pumpkin pie mix)
1 lg. can evaporated milk
1 c. sugar
3 eggs
1 T (heaping) pumpkin pie spice
1 t. salt

Preheat over to 350º.   
Mix all together until well blended.  Pour into bottom of 9 X 9 square glass baking dish or deep pie dish.  Make Crisp Topping.

Crisp Topping:
3/4 c. flour
3/4 c. brown sugar (packed)
1/2 t. salt
8 T. butter (very cold)
1 c. old fashioned oats
1 t. cinnamon
Optional:  1/2 c. crushed (use the food processor) gingersnap cookies
Optional:  1/2 c. chopped pecans or walnuts

Mix together dry ingredients (except oats).  Using a pastry cutter or with two knives (can just use hands), cut butter cubes into dry ingredients until coarse crumbs form.  Mix in oats with fingers and sprinkle globs over pumpkin mixture. Also mix in gingersnap cookies and/or nuts if using.  Bake for 45 minutes or until knife inserted into center comes out clean