In a mixing bowl, combine 1 ½ cups of all-purpose flour, ½ cup of granulated sugar, 1 teaspoon of ground cinnamon, and ½ teaspoon of ground ginger. Cut in ½ cup of cubed cold butter until the mixture resembles coarse crumbs. Press this crumbly mixture evenly into the bottom of an ungreased 13x9 inch baking pan to form a solid crust.

Preheat your oven to 425°F (220°C). In a separate bowl, whisk together 2 large eggs until well combined. Mix ½ cup of sugar with 2 teaspoons of cinnamon and ½ teaspoon of ginger before adding this to the eggs along with 1 can of pumpkin puree. Gradually whisk in 1 can of sweetened condensed milk, then pour this smooth pumpkin filling over the prepared crust. Bake for 15 minutes.

After 15 minutes, carefully reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking the Pumpkin Crisp for an additional 30-35 minutes, or until the filling is mostly set and a bit jiggly in the center.

While the pumpkin filling is baking, make the crumble topping. In a bowl, combine 1 cup of rolled oats, 1 cup of all-purpose flour, ½ cup of brown sugar, and 1 teaspoon of baking powder. Mix in ½ cup of chopped pecans, then add 1 whisked egg and ¼ cup of melted butter, stirring until the mixture is crumbly and well combined.

Preheat your oven to 400°F (200°C) for the final bake. Evenly spread the crumble topping over the set pumpkin filling, gently pressing down to adhere. Drizzle 2 tablespoons of melted butter over the topping. Bake for an additional 20 minutes, or until the topping is golden brown and fragrant.

Once baked, remove the Pumpkin Crisp from the oven and allow it to cool completely in the pan. Cut into squares and serve warm or chilled.