Ingredients:

For the Pumpkin Filling:

1 can (15 oz) pumpkin puree
1 can (12 oz) evaporated milk
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt

For the Crisp Topping:

1 cup old-fashioned oats
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup unsalted butter, melted
1/2 tsp ground cinnamon
1/4 tsp salt
1/2 cup chopped pecans or walnuts (optional)

Instructions:

Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a deep pie dish.

Prepare the Pumpkin Filling:

In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, sugar, eggs, vanilla extract, cinnamon, ginger, cloves, nutmeg, and salt until smooth and well combined.
Pour the pumpkin filling into the prepared baking dish.

Prepare the Crisp Topping:

In a separate bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Pour in the melted butter and stir until the mixture is crumbly.
If using, fold in the chopped nuts for added crunch.

Assemble the Crisp:

Sprinkle the crisp topping evenly over the pumpkin filling.

Bake:

Bake in the preheated oven for 45-50 minutes, or until the topping is golden brown and the pumpkin filling is set.
Allow the pumpkin pie crisp to cool slightly before serving.

Serve:

Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.