Pumpkin Crisp in 45 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C). Grease a 9x9 inch baking pan with butter or line it with parchment paper.
2. In a large bowl, whisk the egg and brown sugar together until the mixture is pale and slightly thickened.
3. Stir in the pumpkin puree, half-and-half, cinnamon, nutmeg, and salt. Whisk until the mixture is completely smooth.
4. Pour the filling into the prepared baking pan and smooth the top with a spatula.
5. In a medium bowl, combine the rolled oats, all-purpose flour, brown sugar, and cinnamon.
6. Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or forks to work the butter in until the mixture resembles coarse crumbs with pea-sized lumps.
7. Fold in the chopped pecans.
8. Evenly sprinkle the crumble mixture over the pumpkin filling.
9. Bake for 30 minutes or until the topping is golden brown.
10. Remove from the oven and let the crisp rest for 15 minutes before serving to allow the custard to set.