INGREDIENTS:
1 can (15 oz) pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 teaspoon vanilla extract
2 eggs, beaten
1 can (12 oz) evaporated milk
1 cup old-fashioned oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 cup butter, melted
1/2 cup chopped pecans
DIRECTIONS:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish.
In a large bowl, combine the pumpkin puree, granulated sugar, 1/4 cup brown sugar, cinnamon, ginger, cloves, nutmeg, salt, and vanilla extract. Stir in the beaten eggs and evaporated milk until smooth.
Pour the pumpkin mixture into the prepared baking dish.
In a separate bowl, mix the oats, flour, 1/3 cup brown sugar, and melted butter until crumbly. Stir in the chopped pecans.
Sprinkle the oat mixture evenly over the pumpkin filling.
Bake for 45-50 minutes, or until the topping is golden brown and the filling is set.
Let cool slightly before serving. Serve warm with whipped cream or vanilla ice cream if desired.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes
Kcal: 320 kcal per serving | Servings: 6 servings