Step 1

Preheat oven to 375 degrees. Butter a 2.5 to 3 quart baking dish.

Step 2

In a medium bowl whisk eggs. Add milk, pumpkin maple cinnamon, ginger, cloves and salt. Whisk to combine. Pour into prepared baking dish.

Step 3

In a small bowl, work the butter into the flour until it forms coarse crumbs. Add the remaining ingredients and continue working the mixture until all the ingredients are buttery.

Step 4

Gently drop the topping over the pumpkin mixture by hand, covering the top surface. Some of the mixture will fall through…that’s ok.

Step 5

Bake in the center of your oven for 35 to 40 minutes.

Step 6

Allow to cool before serving. I prefer it cooled and refrigerated. This dessert keeps in the fridge for about 4 days.