Crispy Pumpkin Pie Crumble

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9-inch square baking pan or line it with parchment paper.
2. In a large bowl, whisk together the pumpkin puree, brown sugar, cornstarch, cinnamon, ginger, cloves, nutmeg, and salt until smooth.
3. Add the eggs one at a time, whisking until fully incorporated, then stir in the vanilla extract and bourbon. Pour the mixture into the prepared pan.
4. In a medium bowl, combine the flour, rolled oats, brown sugar, 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 pea-sized chunks of butter remaining.
6. Fold in the chopped pecans.
7. Evenly sprinkle the crumble mixture over the pumpkin filling, pressing down very lightly.
8. Bake for 40–45 minutes until the edges are slightly puffed and the topping is a deep mahogany-brown.