# What You'll 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 It:
01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate or a 9x9-inch pan with 3-inch sides, or a 9x13-inch pan using nonstick baking spray.
02 - Whisk pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice in a large bowl until smooth. Pour evenly into the prepared dish.
03 - In a separate bowl, whisk together brown sugar, all-purpose flour, ½ teaspoon salt, ground cinnamon, and pumpkin pie spice.
04 - Add melted butter to the dry mixture and combine until large, moist crumbs form, using hands or a pastry cutter to achieve a crumbly texture.
05 - Evenly distribute the crumble topping over the pumpkin base.
06 - Bake for 45 to 55 minutes, or until the topping is deep golden brown, edges are puffed, and the center is set with no jiggle.
07 - Remove from oven and allow to cool for at least 30 minutes.
08 - Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.
