Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.

In a medium bowl, combine the flour, brown sugar, melted butter, and chopped pecans to create the crunch topping. Stir until the mixture resembles coarse crumbs. Set aside.

In a separate large bowl, whisk together the pumpkin puree, evaporated milk, eggs, granulated sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth and well combined.

Pour the pumpkin mixture evenly into the prepared baking dish.

Sprinkle the crunch topping evenly over the pumpkin filling.

Bake in the preheated oven for 55-60 minutes, or until the filling is set and the topping is golden brown.

Remove the dish from the oven and let it cool completely before slicing into squares or scooping into servings.

Serve with whipped cream, if desired, and enjoy!