CRISP TOPPING – 1/2 cup unsalted butter, softened – 1 cup all purpose flour – 1/2 cup brown sugar, packed – 1/4 tsp salt – 1 tsp pumpkin pie spice – 3/4 cup chopped pecans – 1/4 cup rolled oats PUMPKIN FILLING – 15 ounce can pumpkin puree (not pie filling) – 1 cup granulated sugar – 3 large eggs – 2 tsp vanilla extract – 1 1/2 tsp` pumpkin pie spice – 1/2 tsp salt – 2/3 cup heavy cream