Pumpkin Custard Crunch

Pumpkin Custard Crunch 1 (29-oz) can pumpkin 3 eggs, beaten 2 tsp pumpkin spice 1 tsp cinnamon 1 (14-oz) can sweetened condensed milk 1 cup milk 2 tsp vanilla Crumb Topping 3 cups quick-cook oats, uncooked 1 cup firmly packed light brown sugar 1 cup flour 1 tsp cinnamon 1 cup chopped pecans 1 cup butter, melted Preheat oven to 350ºF. Lightly spray a 9x13-inch pan with cooking spray. Set aside. Mix together pumpkin, eggs, pumpkin spice, 1 tsp cinnamon, sweetened condensed milk, milk and vanilla. Pour into prepared pan. Stir together oats, brown sugar, flour, 1 tsp cinnamon and pecans. Stir in melted butter, mixing well. Sprinkle oat mixture on top of pumpkin mixture in pan. Bake for 50 to 60 minutes, until toothpick comes out clean.