Pumpkin Spice Crumble

A dessert in three parts: crust, filling, and streusel topping

Crust*DSC01510
2-1/2 C crushed pretzels (I used GF pretzels)
2-1/2 Tbsp packed dark brown sugar
¾ C melted butter

Filling
1 can pumpkin pureeDSC01504
1 C dark packed dark brown sugar
1-1/4 C evaporated milk
2 eggs
½ tsp vanilla
½ tsp pumpkin pie spice (can be generous with this)

Streusel
1 C oatsDSC01515
¾ C packed dark brown sugar
½ C chopped pecans
2 Tbsp flour (I used GF baking mix)
½ tsp pumpkin pie spice (or more, as desired)
1/3 C melted butter

Directions

DSC01513Combine crust ingredients and press firmly into the bottom of your desired baking dish

Whisk together the ingredients for the filling, pour over your pretzel crust

Combine ingredients for streusel, set aside.

Bake at 425 for 15 minutes, then lower the temperature to 350 for another 15-20 minutes. Remove from the oven, top with streusel, and bake another 10-15 minutes. Let it cool completely before eating.

*These proportions made much more dessert than I anticipated. You may want to consider halving the recipe. I filled a 5×7 baking dish and a 7.5×9 baking dish.

Enjoy!DSC01519

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