Preheat oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter; press mixture into a 9-inch pie pan. Bake 8 minutes and set aside to cool slightly.

In a large bowl, whisk eggs, pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, and salt until smooth. Stir in evaporated milk and half and half until completely incorporated.

Pour filling into the baked crust and bake 40–45 minutes, or until the edges are set and the center jiggles slightly.

Cool on a wire rack for 2 hours, then refrigerate at least 4 hours before adding the topping.

In a small saucepan over medium heat, stir pecans, brown sugar, butter, half and half, and salt until sugar dissolves and mixture is glossy.

Allow topping to cool slightly, then spoon evenly over chilled pie.