Preheat the oven to 350 degrees F. Lightly coat a 2-quart casserole dish with cooking spray.

In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.

In a smaller bowl or large measuring cup, stir together the pumpkin, milk, melted butter, and vanilla until combined.

Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter will be very thick.

Scrape the batter into the prepared pan and smooth into an even layer. Place the pan onto a large, rimmed baking sheet to catch any drips.

In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until well combined. Stir in the pecans, then scatter the topping mixture over the pumpkin batter.

Pour the hot water evenly over the top. DO NOT STIR.

Carefully lift the baking sheet with the pan on top and place in the oven. Bake for 40 minutes or until the middle is set.

Remove from the oven and let cool for 5 minutes. Serve warm with vanilla ice cream, heavy cream, or whipped cream.