Pumpkin Spice Crisp - cooking recipe

Ingredients

CRUST
1 pie shell, - 9-inch (frozen or homemade)
CRISP TOPPING
1 cup Robin Hood oats
3/4 cup dark brown sugar, packed
1/2 cup pecans, chopped
2 tablespoons all-purpose flour
1/2 teaspoon pumpkin pie spice
1/3 cup butter, melted
FILLING
1 (398 ml) can pumpkin puree
1 cup dark brown sugar, packed
1 1/4 cups Carnation Evaporated Milk (regular or 2%)
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spice

Preparation

Preheat oven ot 425\u00b0F.
TOPPING: Combine ingredients with a fork for topping. Reserve.
FILLING: Whisk pumpkin puree, sugar, evaporated milk, eggs and vanilla in a large bowl. Stir remaining ingredients. Pour into prepared pie plate.
Bake in preheated oven 15 minutes, reduce heat to 350F,and bake for 45 minutes.
Add reserved topping and bake for an additional 20 minutes. Remove from oven and cool before serving. Serve with freshly whipped cream.