Preheat the oven to 375°F. Grease a 2-3 qt. casserole dish, 12-inch cast-iron skillet, or deep pie/tart pan with butter. Set aside.

In a medium bowl, whisk together the eggs, brown sugar, and white sugar until the mixture is thick and pale, about 1 minute. Add the canned pumpkin and stir until smooth.

Next add the half and half, vanilla extract, pumpkin pie spice, cinnamon, cardamom/ginger, and salt. Stir until thoroughly combined. Pour into the prepared dish and set aside.

In a medium bowl, toss the unsalted butter and flour together. Then, using a pastry blender, cut the butter into the flour until you have pea-sized pieces. Add the oats, brown sugar, maple syrup, pecans, and salt. Mix until a thick dough forms. (You may need to use your hands. Just work quickly to prevent the butter from melting).

Crumble the streusel over the pumpkin filling. Bake for 40-45 minutes, until the edges are set, the filling is a little jiggly, and the topping is golden-brown. Let the crisp cool for at least 10-15 minutes before serving.

Serve the crisp with vanilla ice cream or whipped cream. Enjoy!