Preheat your oven to 350°F (175°C). Place the oven rack in the center position. Lightly grease your pie dish if needed. Set the unbaked pie crust inside and gently press it into place.

Add flour, baking powder, cinnamon, nutmeg, ginger, cloves, and salt to a medium bowl. Whisk everything together until the spices are evenly distributed. This helps create balanced flavor throughout the pumpkin filling.

In a large bowl, whisk melted butter with brown sugar and granulated sugar. Add eggs, vanilla, pumpkin puree, evaporated milk, and maple syrup. Whisk until the mixture becomes smooth and evenly combined.

Slowly add the dry ingredients to the pumpkin mixture. Stir gently with a rubber spatula. Do not overmix the batter. Stop when no dry flour remains and the filling looks smooth and thick.

Fold the chopped pecans into the pumpkin mixture. Spread them evenly through the filling. The pecans add a gentle crunch that works beautifully with the soft, chewy pumpkin texture.

Pour the prepared pumpkin mixture into the unbaked pie crust. Smooth the surface gently with a spatula. Avoid filling the crust beyond the top edge because the filling expands slightly during baking.

Place the pie carefully in the preheated oven. Bake for about 45 to 50 minutes. The edges should look set, while the center should still have a slight gentle movement.

Insert a knife near the center of the pie. It should come out mostly clean with a few moist crumbs. Avoid overbaking because excessive heat can make the pumpkin filling dry and less chewy.

Remove the pie from the oven and place it on a cooling rack. Let it cool for at least 30 minutes. Cooling allows the filling to firm up and makes cleaner slices.

Slice the cooled pie into eight pieces. Serve each slice with whipped cream, vanilla ice cream, or a light drizzle of maple syrup. Enjoy it warm, at room temperature, or chilled.