Pumpkin Crisp

A friend and I were testing the Better Than Pumpkin Pie in the Deep Covered Baker a couple of weeks ago and we got to wondering if it could be made in a slightly healthier (but just as delicious) way.  We talked about a graham cracker topping, but suddenly one day I thought of a fruit crisp topping.  Why not, right?  Using a tip from the More with Less cookbook, I mixed up the pumpkin part using half the sugar.  Then I used the crisp recipe from my Better Homes and Gardens Cookbook for the top.  However, I multiplied the crisp part by 1.5, except for the butter and sugar, and added wheat germ.  It passed with flying colors - and I can have a mighty critical group at times!  So, here's the full-revised recipe.  Many thanks to Jahan for working with me on this!
Pumpkin Crisp

24 ounces pumpkin, canned
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs -- beaten
1 tablespoon vanilla
12 ounces evaporated milk
2 teaspoons ground cinnamon
1 teaspoon ground allspice

Crisp Topping:
3/4 cup regular rolled oats
2 tablespoons toasted wheat germ (optional)
1/2 cup packed brown sugar
1/4 cup + 2 tablespoons all-purpose flour
1/2 teaspoon ground nutmeg, ginger, or cinnamon
1/4 cup butter
3/4 cup nuts -- chopped

In a large mixing bowl, combine the pumpkin, sugars, eggs, vanilla, evaporated milk and spices, mixing well. Pour into 13"x9" pan.

Using a pastry blender, combine all crisp ingredients except butter and nuts. Cut in butter then mix in chopped nuts.

Sprinkle the crisp topping on top and pat down.

Bake in 350 degree oven for 45-60 minutes.

Serve warm or cooled.

Personal Note: If you have a Pampered Chef Deep Covered Baker, you can cook this in your microwave uncovered for 20 minutes.