Preheat your oven to 350°F. Lightly grease a deep 9x9-inch square pan or a 2-3 quart casserole dish.

In a large mixing bowl, whisk together the pumpkin puree, sugar, evaporated milk, eggs, vanilla, pumpkin spice, and salt until smooth. Pour this mixture into the prepared baking dish.

In a separate bowl, mix the crushed gingersnap cookies, oats, brown sugar, baking soda, and baking powder. Using a fork, blend in the softened butter until crumbly.

Sprinkle the crumbly topping evenly over the pumpkin mixture.

Bake for 35-45 minutes, or until the pumpkin filling is set, and the internal temperature reaches 175°F. The center should jiggle slightly but not be overly liquidy.

Let it cool for a bit, and serve with your favorite ice cream or a dollop of whipped cream.