Pumpkin Pie Crisp in 50 Minutes

Instructions:

1. Preheat oven to 350°F (175°C) and grease a 9x9 inch baking dish with butter or non-stick spray.
2. In a large bowl, whisk the eggs and 1/2 cup brown sugar until smooth.
3. Stir in the pumpkin puree, vanilla, cinnamon, ginger, cloves, and salt. Whisk until the mixture is uniform and lump-free.
4. Pour the pumpkin filling into the prepared baking dish and smooth the top with a spatula.
5. In a medium bowl, combine the flour, rolled oats, chopped pecans, 1/2 cup brown sugar, cinnamon, and salt.
6. Add the cold, cubed butter to the dry mixture. Use a pastry cutter or two forks to work the butter in until the mixture resembles coarse crumbs.
7. Sprinkle the streusel evenly over the pumpkin filling, pressing down very lightly.
8. Bake for 40 to 45 minutes until the edges are set and the topping is deep mahogany-brown.
9. Remove from oven and let cool for 10 minutes to allow the custard to finish setting.