Preheat oven to 425 degrees F.
Set pie crust into a 9" deep pie plate. Trim and flute edges, as desired. Use a fork to prick all over the bottom crust. Set aside.
In a small mixing bowl, whisk together brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.
Lightly whisk eggs in a large mixing bowl. Add pumpkin puree and sugar-spice mixture and stir until well combined. Stir in the evaporated milk.
Pour filling into pie crust, and bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes minutes or until center appears mostly set and only slightly jiggles when you shake the dish.
While the pie is baking, toss pecans and brown sugar in bowl. Add corn syrup and vanilla and toss again. Use your fingers to work the ingredients together until well incorporated.
Scatter topping evenly over pie as soon as it is removed from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping. Return pie to the oven on top of a baking sheet or piece of foil and bake at 350 degrees F until pecans are fragrant and topping is bubbling around edges, about 15 minutes. Cool pie completely on wire rack, at least two hours. Cover and refrigerate before serving.
Delicious on its own or topped with whipped cream.