Pumpkin Crisp

So much better than pie!

Cut sugar pumpkin in half and remove seeds. Bake pumpkin until soft. Let cool and scoop out the flesh.

Blend in a cusinart:
2 cups of fresh pumpkin (can substitute 1 can of pumpkin)
1 can of evaporated milk
1 cup granulated sugar (can cut this down if want)
3/4 cup brown sugar
2 eggs
Hefty portions of cinnamon, cardamom, all spice, nutmeg, ginger, and cloves


Pour into pan (I used a 12x7 casserole pan but any similar size is fine)

Top with the crumble

Crumble:
1 stick cold butter cut into pieces
3/4 cup brown sugar
Pinch of salt
1/2 tsp or more of cinnamon
Sprinkle of cardamom
1/2 cup chopped pecans
1-1.5 cups oats
1/2 cup flour (I used almond meal, but oat flour or any flour is fine)

Cut butter into dry ingredients with pastry cutter, a fork, or your fingers

Put crumble on the pumpkin

Bake at 350 for 60min