Ingredients:

  • 1 can (15 oz / 425g) pure pumpkin puree
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (90g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 1 tsp (5g) ground cinnamon
  • 1/4 tsp (1g) salt

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, and spices until the mixture is completely smooth and a vibrant, uniform orange. Pour the batter into the baking pan, smoothing the top with a spatula.
  2. In a medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add the chilled, cubed butter. Use a pastry cutter or forks to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized chunks of butter remaining.
  3. Evenly sprinkle the oat topping over the pumpkin base, pressing down very lightly. Bake for 35-40 minutes until the edges of the filling are slightly puffed and set, and the topping is a deep mahogany-gold.