Preheat your oven to 350°F.

In an oven-safe skillet (11 inches), melt 1/2 cup of butter, stirring until it starts to brown slightly. Quickly add the oats and chopped pecans.

Toast the oats and pecans while stirring for about 5 minutes. Once done, transfer them to a mixing bowl and stir in the remaining 1/4 cup of sliced butter. Don't wash the skillet yet.

After the butter melts, mix in the flour, brown sugar, cinnamon, and salt. Place the bowl in the refrigerator to chill.

For the filling, whisk together the cream cheese, brown sugar, and maple syrup in a large mixing bowl until smooth.

Mix in the pumpkin puree, eggs, egg yolk, vanilla, salt, and spices until well combined. Finally, whisk in the heavy cream, making the mixture quite thin.

Pour the batter into the same skillet used for browning the butter. Spread the chilled crumble on top, ensuring it covers the entire batter.

Bake for 40-45 minutes, until the crisp turns golden brown and the center has a slight jiggle.

Let the crisp cool for an hour, then scoop and serve with ice cream. Enjoy! 🍨