Step 1

Preheat your oven to 350°F.

Step 2

In a separate bowl, mix together oats, flour, brown sugar, cinnamon, and salt. Stir in the chopped nuts.

Step 3

Add the cold butter pieces and use your fingers or a pastry cutter to mix until the mixture resembles coarse crumbs. Place in the fridge while you make the filling.

Step 4

In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, eggs, and heavy cream. Mix until smooth and well combined.

Step 5

Pour the pumpkin filling into the 10-inch cast iron skillet. Then evenly sprinkle the crisp topping over the pumpkin filling.

Step 6

Bake in the preheated oven for 45minutes, or until the filling is set and the topping is golden brown and crisp.

Step 7

Allow the pumpkin crisp to cool slightly before serving. It can be enjoyed warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.