Heat Oven to 350 degrees Fahrenheit or 180 degrees Celsius. To a bowl, add eggs and beat well. Add pumpkin, cinnamon, ginger, nutmeg, salt, cloves and pepper. Mix well and add condensed milk. Mix well.

Melt butter. To a bowl, add flour, brown sugar and mix. Pour in melted butter and mix with a fork so it looks like crumbled topping. Add in pecans. Mix until combined. If using unsalted butter, add 1/4 tsp coarse salt to flour and brown sugar.

Grease the bottom of an 8 inch square, metal baking pan. Put a little more than half of crumble mixture in pan and pat down to make an even layer on the bottom. Pour in pumpkin filling and even out with spatula. Place remaining crumble mixture evenly over top of filling. Bake in heated oven for approximately 45 minutes until top is golden and filling is set. Insert toothpick into center and if it comes out clean, crumble is ready. Cool pan on wire rack. Spoon out crumble and serve slightly warm. You can also cut crumble into 12 or 16 squares when almost cool. **Metal baking pan is best for this recipe so bottom and top will cook and crisp up easily**