Can this be made in under 30 minutes?

Yes, the recipe is designed to be quick and efficient.

Does it work for meal prep?

Most versions store well for one to three days.

Yes, simple swaps can be made for convenience or dietary needs.

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Preheat oven to 375°F and lightly grease an 8 inch square baking dish.
Whisk pumpkin puree, eggs, condensed milk, brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the filling into the prepared baking dish and spread evenly.
In a bowl combine oats, flour, topping brown sugar, and topping cinnamon.
Cut cold butter into the oat mixture with a fork or pastry cutter until crumbly and pea sized.
Sprinkle the streusel evenly over the pumpkin filling.
Bake for 25 to 30 minutes until topping is golden and filling is set at the edges.
Let cool for 10 minutes before serving so the filling firms slightly.
Serve warm with ice cream or a dollop of whipped cream if desired.

For gluten-free, use a gluten-free flour blend and ensure oats are certified gluten-free. Store leftovers in the refrigerator for up to three days.