Ingredients:

  • 15 oz pumpkin purée
  • 3 large eggs
  • 1 cup heavy cream
  • 0.75 cup brown sugar
  • 1 tbsp cornstarch
  • 1.5 tsp ground cinnamon
  • 1 tsp ground ginger
  • 0.5 tsp ground nutmeg
  • 0.5 tsp salt
  • 1 cup old fashioned rolled oats
  • 1 cup all-purpose flour
  • 1 cup pecans, chopped
  • 0.75 cup unsalted butter, melted and browned
  • 0.75 cup light brown sugar
  • 1 tsp ground cinnamon

Instructions:

  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. In a large mixing bowl, whisk together the pumpkin purée, eggs, and 0.75 cup brown sugar until the sugar has dissolved.
  3. Slowly stream in the heavy cream while whisking continuously to ensure a smooth, air-bubble-free custard.
  4. Sift in the cornstarch, 1.5 tsp cinnamon, ginger, nutmeg, and salt. Whisk until the mixture is uniform and velvety, then pour into the prepared baking dish.
  5. In a medium bowl, combine the rolled oats, all-purpose flour, chopped pecans, 0.75 cup light brown sugar, and 1 tsp cinnamon.
  6. Pour the melted brown butter over the dry ingredients and stir until a crumbly, sandy texture forms.
  7. Evenly sprinkle the pecan streusel over the top of the pumpkin filling.
  8. Bake for 45 minutes or until the pumpkin custard is set and the topping is deeply golden and crisp.