1-Preheat the oven to 375°F and lightly spray a 12-inch oven-safe skillet or 9×13 pan with nonstick cooking spray to prevent sticking.

2-In a bowl, combine 2 cups quick-cooking oats, 2 cups all-purpose flour, 1 cup packed light brown sugar, and 2 teaspoons pumpkin pie spice; add 1 cup cold cubed unsalted butter and mix until the butter pieces are no larger than pea-sized for a perfect crumbly texture.

3-Press 4 cups of this mixture evenly over the bottom and sides of the prepared pan, saving the rest for the top layer that adds extra crunch.

4-In a separate large bowl, whisk together 3 large room-temperature eggs and 1 cup granulated sugar until combined, then mix in 1 can (15 ounces) pure pumpkin, 1 cup heavy cream, 2 teaspoons pumpkin pie spice, 1 teaspoon vanilla extract, and ½ teaspoon kosher salt until smooth for a flavorful filling.

5-Pour the pumpkin mixture over the pressed oat layer in the pan.

6-Sprinkle the remaining oat mixture on top to create that double layer of crispiness.

7-Bake uncovered at 375°F for 35 to 45 minutes, until golden brown; tent with foil after 35 minutes if needed to avoid over-browning, resulting in a gooey or fully crispy finish based on your preference.