"A sugary, buttery, crispy topping is baked over pumpkin custard producing the most heavenly results that are perfectly sweetened...."
INGREDIENTS
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29 ounces Pumpkin puree
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6 large eggs (room temperature )
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2 cups granulated sugar
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1⅓ cups whole milk (*can also use half & half or light cream)
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1 tablespoon pumpkin pie spice
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¾ teaspoon salt
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2 teaspoons vanilla extract
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1 cup all-purpose flour
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1 cup old-fashioned or quick cook oats
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¾ cup pecans (crushed, *can also use walnuts)
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1½ cups light brown sugar
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1 cup unsalted butter (cubed )
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2 teaspoons ground cinnamon
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½ teaspoon ground nutmeg