Preheat and Prepare: Set your oven to 180°C (160°C fan). Lightly grease a 20cm square baking dish or a 1.5-litre gratin dish. The dish should feel warm to the touch when you hold your hand near the element.

Mix the Pumpkin Base: In a large bowl, whisk together the pumpkin purée, double cream, golden caster sugar, eggs, cinnamon, ginger, nutmeg, cloves, and salt. Whisk until the mixture is completely smooth and a deep, burnt-orange colour. The smell at this stage is intensely autumnal — sweet, earthy, and spicy.

Make the Crumble Topping: In a separate bowl, rub the cold butter cubes into the oats, flour, and brown sugar using your fingertips. Keep going until the mixture looks like coarse breadcrumbs with some pea-sized lumps of butter remaining. If you squeeze a handful, it should clump together and then crumble apart easily.

Assemble the Dish: Pour the pumpkin mixture into the prepared baking dish. It will be quite liquid, swirling gently as you tilt the dish. Sprinkle the crumble topping evenly over the surface, making sure to cover every bit of the pumpkin base. Scatter the chopped nuts on top if you’re using them.

Bake: Place the dish on the middle rack of your oven. Bake for 22–28 minutes. You’ll know it’s done when the filling is just set but still has a slight wobble in the very centre — like a firm jelly. The crumble should be deep golden brown and crisp to the touch, and you’ll hear a faint bubbling sound from the fruit as it cooks.

Cool and Serve: Remove from the oven and place on a wire cooling rack. Let it rest for at least ten minutes. The filling will continue to set as it cools. Serve warm, spooned into bowls. The contrast between the crunchy, buttery topping and the silky, spiced pumpkin underneath is pure comfort.