Preheat your oven to 350°F (175°C) and lightly grease a 2-quart casserole dish with butter or cooking spray.

In a large mixing bowl, sift together the all-purpose flour, whole wheat pastry flour, baking powder, kosher salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves.

In a separate bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla extract until smooth.

Gradually add the wet mixture into the dry ingredients, folding together until just combined, then transfer to the prepared dish.

In a small bowl, combine brown sugar and chopped pecans, and sprinkle over the batter.

Carefully pour hot water over the topping without stirring.

Bake for approximately 40 minutes until the center is set and the edges are lightly golden.

Remove from the oven and let cool for 5 minutes before serving warm.