Pumpkin crumble

Ingredients:

• Two jars (420 g each) of pumpkin puree
• 110 g butter
• 2 cups of cream
• 1.5 cups of sugar
• 3 eggs category CO
• 2.5 tsp pumpkin pie spice
• 1/2 tsp ground cardamom
• 1 teaspoon fine salt
• 1 cup rolled oats
• 1 cup brown sugar
• 3/4 cup premium flour
• Whipped cream for serving

Preparation:

1. Preheat oven to 180 degrees Celsius. Grease the bottom and sides of a 32 x 22 cm baking pan with 1 tablespoon of oil.
   
   Combine pumpkin puree, milk and cream, granulated sugar, eggs, 2 teaspoons pumpkin spice, 1/4 teaspoon cardamom, and 1/2 teaspoon salt in a large bowl until smooth.
2. In another deep bowl, combine the rolled oats, brown sugar, flour, the remaining 1/2 teaspoon pumpkin spice, 1/4 teaspoon cardamom, and 1/2 teaspoon salt, breaking up any brown sugar lumps with a fork. Melt the remaining 7 tablespoons butter and stir it into the flour mixture.
3. Spread the pumpkin evenly over the bottom of the pan. Top with the rolled oats. Bake until the pumpkin is set around the edges and the top is browned and crispy, about 50 minutes.
   
   Serve pumpkin crumble cooled to room temperature or slightly warmed with whipped cream on the side.