Pumpkin Crisp with Evaporated Milk

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the pumpkin puree, 1/2 cup brown sugar, egg, evaporated milk, cinnamon, ginger, cloves, and salt until the mixture is smooth and velvety.
3. Pour the filling into an 8x8 inch baking dish or 9-inch cast iron skillet, smoothing the top with a spatula.
4. In a separate bowl, combine the rolled oats, flour, 1 cup brown sugar, cinnamon, and salt.
5. Add the cold, cubed butter to the oat mixture. Use a pastry cutter or fingertips to work the butter in until the mixture resembles coarse crumbs with a few pea-sized chunks remaining.
6. Sprinkle the crumble evenly over the pumpkin filling, covering the edges to prevent the custard from over-browning.
7. Bake on the center rack for 30–35 minutes until the filling is set and the topping is a deep, golden mahogany color.
8. Let the crisp rest for 10–15 minutes before serving to allow the custard to set.