# What You Need:
→ Pumpkin Mixture
01 - 1 can (15 ounces) pumpkin puree
02 - 1 can (14 ounces) 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
# How to Make:
01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan using nonstick baking spray.
02 - In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour into prepared baking dish and spread evenly.
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 dry mixture and stir until large moist crumbs form. Use hands or pastry cutter if necessary to achieve crumbly texture.
05 - Evenly sprinkle the crumble topping over the pumpkin mixture in the baking dish.
06 - Bake for 45 to 55 minutes until top is deep golden brown, edges are puffed, and center is set without jiggling.
07 - Remove from oven and allow to cool at least 30 minutes before serving.
08 - Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
