Preheat the oven to 350 degrees F and grease your baking dish with nonstick baking spray. This recipe will make enough for a 9x13-inch pan or 6 (6-ounce) ramekins. 

In a large bowl, whisk together pumpkin puree, sweetened condensed milk, eggs, pie spice, and vanilla extract. 

Transfer the batter to the prepared pan (or ramekins) and set aside while you make the crisp layer. 

In a medium bowl, whisk together the oats, flour, pecans, brown sugar, salt, and cinnamon. 

Add the melted butter and stir until the texture resembles wet sand. 

Sprinkle the crisp over the pumpkin layer, making sure to spread it out evenly. 

Bake the pumpkin crisp for 28-30 minutes for ramekins, or 45-50 minutes for a 9x13 inch pan. The crisp should be fully set and only jiggle slightly in the center when shaken. 

Remove the crisp from the oven and allow it to cool for 10 minutes before serving. Enjoy with whipped cream or ice cream. 

Storage: Store any leftovers in an airtight container in the fridge for up to five days.