because crumble want a spot on your thanksgiving table.
Preheat oven to 350 degrees.
Spray a cooking dish with cooking spray.
Cube the cold butter.
Add the flour, oats, sugar, butter, and spices to a bowl.
Mix with a fork until well combined, and crumbly.
Over medium heat, whisk eggs and mix in the pumpkin puree and vanilla until the texture is even and smooth.
Add in the pumpkin pie spice, sugar, and salt into the pot. Continue mixing over medium heat for about 5 minutes.
Remove from heat, then mix in the greek yogurt until the texture is smooth.
Pour the pumpkin pie mixture into the dish.
Lightly press the crumble mixture on top of the pumpkin pie filling.
put the pie dish into the oven for 40 minutes.
While the pumpkin crumble is cooking, place 1/4 cup of halved hazelnuts on a baking sheet. Toast for 8-10 minutes.
When the pumpkin crumble comes out of the oven, place the hazelnuts on top of the crumble.
Serve with vanilla ice cream if you wish. It is technically optional, but ice cream is never optional in my book!