Preheat oven to 350 degrees. Spray a small 8-inch casserole dish with high sides with nonstick cooking spray, set aside.
In a medium-sized bowl, stir together flour, baking powder, salt, sugar, and spices*. Set aside.
In a separate bowl, stir pumpkin, milk, melted butter, and vanilla together. Pour the wet ingredients into the dry ingredients then mix to create a thick batter.
Pour into the prepared baking dish then place baking dish on top of a baking sheet (this is just in case the mixture bubbles over).
In another bowl stir together the sugar, brown sugar, and pecans. Sprinkle over the top of the batter evenly. Next, pour hot water over the entire thing (there is no need to stir, just pour and let be).
Bake for 40 minutes or once the middle is set. Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
*you can replace cinnamon, cloves, and nutmeg with 2 teaspoons of pumpkin pie spice if desired.