Preheat the oven to 375°F so it’s ready to go once everything is assembled.

Grease a 9x13-inch baking dish with butter or nonstick spray to make serving and cleanup a breeze.

In a large mixing bowl, combine the pumpkin pie filling ingredients (pumpkin puree, both sugars, eggs, pumpkin pie spice, salt, vanilla, and evaporated milk). Whisk everything together until the mixture is smooth and creamy.

Pour the pumpkin mixture into the prepared baking dish, spreading it out evenly with a spatula so it bakes up nice and level.

In a separate bowl, make the crisp topping. Combine the flour, oats, brown sugar, chopped pecans, cinnamon, salt and butter, using a fork (or clean hands) to work the butter into the mixture.

Sprinkle the oat-pecan topping evenly over the pumpkin layer, making sure to cover the surface from edge to edge.

Bake for 40-45 minutes, or until the topping is golden brown and the pumpkin layer is set in the center. You’ll know it’s ready when it smells like fall and the edges are bubbling slightly.

Remove from the oven and let cool before serving. This gives the filling time to settle and makes it easier to scoop.

Serve warm on its own or with a big scoop of vanilla ice cream or whipped cream for the ultimate fall dessert experience!