For the Crust:

• 1 1/2 cups graham cracker crumbs (or 1 1/2 cups crushed gingersnap cookies for a spiced flavor)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/4 teaspoon salt

For the Pumpkin Filling:

• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 1 (12 oz) can evaporated milk
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves (optional, for extra spice)
• 1/4 teaspoon salt

For the Crisp Topping:

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup brown sugar (packed)
• 1/2 cup unsalted butter, melted
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup chopped pecans or walnuts (optional, for added crunch)

For Serving (Optional):

• Whipped cream or whipped topping
• A sprinkle of cinnamon or pumpkin pie spice