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Preheat the oven to 350°F and grease a 10-inch cast iron skillet.
In a bowl, mix together the oats, flour, brown sugar, cinnamon, and salt. Stir in the chopped nuts.
Add the cold cubed butter and use your fingers or a pastry cutter to work it in until the mixture looks like coarse crumbs. Place the bowl in the fridge while you make the filling.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, salt, eggs, and heavy cream until smooth and well combined.
Pour the pumpkin filling into the greased skillet, then sprinkle the chilled crisp topping evenly over the top.
Bake for 45 minutes, until the center is set with no loose jiggle and the topping is golden brown and crisp.
Let the pumpkin crisp cool slightly before serving. Serve warm or at room temperature with vanilla ice cream or whipped cream.