# Components:
→ 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
# Directions:
01 - Preheat the 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, salt, and pumpkin pie spice until smooth. Pour evenly into the prepared baking dish.
03 - In a separate bowl, whisk together brown sugar, all-purpose flour, salt, ground cinnamon, and pumpkin pie spice.
04 - Pour melted butter into the dry mixture and stir until large, moist crumbs form. Use hands or pastry cutter if necessary to achieve a crumbly texture.
05 - Sprinkle the crumbly topping evenly over the pumpkin mixture in the baking dish.
06 - Bake for 45 to 55 minutes until the topping is deep golden brown, edges are puffed, and the center is set without jiggle.
07 - Remove from oven and allow to cool for at least 30 minutes to set completely.
08 - Serve warm or at room temperature, optionally topped with vanilla ice cream or whipped cream.
