Pumpkin Pie Crisp with Crunchy Streusel

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, whisk together the pumpkin puree, evaporated milk, brown sugar, eggs, pumpkin pie spice, and salt until the mixture is completely smooth and the sugar has dissolved.
3. Pour the pumpkin mixture into a 9x9 inch baking dish, spreading it evenly to the edges.
4. In a medium bowl, combine flour, oats, brown sugar, cinnamon, and salt.
5. Add the cold, 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 lumps of butter remaining.
6. Sprinkle the topping evenly over the pumpkin base, ensuring you cover the edges to prevent the custard from over-browning.
7. Bake for 40 to 45 minutes until the edges of the filling are set and slightly puffed, and the topping is a deep mahogany-brown.
8. Remove from the oven and let it rest for 10 minutes before serving.