0 Preheat your oven to 375 degrees.
1 Lightly grease a 9” deep dish pie pan, 8”x11” baking dish or 10” oven safe skillet and set aside for now.
Make the crumble topping...
3 In a medium bowl, combine 1 cup of all purpose flour, 1/2 cup of brown sugar, 1/2 teaspoon of ground cinnamon, a pinch of salt, 3/4 cup of chopped pecans and an optional pinch of ground ginger, nutmeg and cloves.
4 Add 1/2 cup of cubed butter and use your hands or a pastry cutter to work the butter into the flour mixture until you no longer see large pieces of butter.
5 Transfer the crumble topping into the refrigerator until ready to use.
Make the maple pumpkin filling...
7 In a large bowl, whisk 1/4 cup of pure maple syrup with 2/3 cup of granulated sugar, 3 large eggs and 1 teaspoon of vanilla extract.
8 Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined.
9 Add 1 teaspoon of ground cinnamon, 1/2 teaspoon of nutmeg, 1/2 teaspoon of salt, 1/4 teaspoon of ground ginger and 1/4 teaspoon of cloves and whisk until fully incorporated.
10 Transfer the filling into your prepared dish and top with the chilled crumble topping
11 Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown
12 Serve hot, warm or at room temperature with vanilla ice cream or whipped cream
