Using a stand mixer (or hand mixer and a large bowl) beat together all of the filling ingredients in a large bowl. Pour the filling into a 9-inch x 13-inch baking dish. Set aside.
In a separate large bowl, mix together the flour, sugar, brown sugar, melted butter, cinnamon, and salt with a fork until evenly combined. Mix in the chopped pecans.
Sprinkle the streusel topping all over the pumpkin filling.
Bake for 10 minutes and then REDUCE heat to 350 degrees. Continue baking for an additional 45 to 50 minutes until the filling is set.
Remove from the oven and allow to cool completely at room temperature before serving. We like to top our pumpkin crisp with whipped cream or ice cream.
Notes
You can serve this pumpkin crisp warm, but I found that letting it cool gave the best texture.
If you don't have salted butter, add another 1/4 teaspoon of salt to the topping.
You don’t have to add pecans to the topping but it does give it a nice crunch. Feel free to toast them first for a deeper flavor.