If you fear the thought of making a pie crust, I have a fix for you: Don’t make the crust. Do make any pumpkin pie filling, bake it in a dish and add a crisp garnish.

If you are not a pastry baker, now is not the time to take on that challenge. Pumpkin pie is notorious for having a soggy crust, usually because the eggy filling weeps liquid when baked too long or at too high a temperature. Why chance it? Pie crust has lots of calories, anyway, better spent on a second helping of stuffing.

Your soft and creamy pumpkin filling (let’s call it pudding) will need a crisp contrast. So up to three days ahead, bake a batch of granola to sprinkle over your pumpkin pudding.

• 3 large eggs, at room temperature
• 15-ounce can pumpkin (2 cups)
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• Pinch ground cloves
• 1/2 teaspoon salt
• 1 cup whole milk (or 1/2 cup whole milk plus 1/2 cup heavy cream), at room temperature
• Granola topping (recipe follows)

Heat oven to 350 degrees. Place 9-inch glass or metal pie plate or ceramic quiche dish on a cookie sheet, to make it easier to get the filled dish in and out of the oven.

In a large bowl, combine eggs, pumpkin and sugars. Mix well. Stir in spices, salt and milk; mix until well-combined.

Pour pumpkin mixture into baking dish. Bake 30 to 40 minutes, then begin testing for doneness by jiggling the dish. Bake until the center has a slight wobble and a knife, inserted just off-center, comes out clean. Serves 6-8.

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Easy Granola Topping

Adapted from Leite’s Culinaria

• 2 tablespoons maple syrup
• 2 tablespoons light brown sugar
• 1/4 cup mild olive oil or melted coconut oil
• 2 tablespoons cold water
• 1/4 teaspoon fine-grain sea salt
• 2-1/2 cups old-fashioned rolled oats
• 1/2 cup chopped nuts
• 1/4 cup sesame seeds (white, black or a combination)
• 1 tablespoon poppy seeds

Heat oven to 375 degrees. Line 2 rimmed baking sheets with baking parchment.

In a large bowl, stir together maple syrup, brown sugar, oil, water and salt. Fold in remaining ingredients. Turn mixture onto prepared baking sheets, patting into even layer.

Bake until golden and lightly toasted, 15-20 minutes, stirring and rotating pan every 5 minutes. Watch carefully as granola can go from almost done to scorched in seconds.

Cool on baking sheets at least 20 minutes before breaking into clumps. Store in a lidded jar at room temperature. Makes about 3 cups.

Nutritional information unavailable.