• Preheat your oven to 375 degrees.
• 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...

• 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. 
• 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. 
• Transfer the crumble topping into the refrigerator until ready to use. 

Make the maple pumpkin filling...

• 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.
• Add 2 cups of pure pumpkin puree and 2/3 cup of heavy cream and whisk until fully combined. 
• 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. 
• Transfer the filling into your prepared dish and top with the chilled crumble topping
• Bake uncovered in a 375 degree oven for 30-35 minutes or until the crumble topping is crisp and golden brown
• Serve hot, warm or at room temperature with vanilla ice cream or whipped cream