Heat the oven to 350°F (175°C) with a rack in the middle, and grease a 1½-quart baking dish, about 8 x 6 inches (20 x 15 cm), with butter or cooking spray.

Whisk the pumpkin, evaporated milk, egg, brown sugar and granulated sugar in a large bowl until smooth and no streaks of egg remain, about 1 minute.

Stir in the cinnamon, ginger, salt and cloves until the mixture is an even deep orange.

Pour the pumpkin mixture into the prepared dish and smooth the top with a spatula.

Sprinkle the dry cake mix over the surface in an even layer, breaking up any clumps with your fingers, and leave it unstirred and unpressed.

Scatter the pecans over the cake mix.

Drizzle the melted butter in a thin stream across the whole surface, then nudge a little onto any dry spots with the back of a spoon.

Bake on the middle rack for 40-50 minutes, until the top is deep golden, the edges pull away from the dish and the center reads 160°F (71°C) on an instant-read thermometer. If the top browns before the center sets, tent it loosely with foil for the last 10 minutes.

Cool the dish on a wire rack for at least 30 minutes so the custard finishes setting before you cut it.

Cut into 4 portions and serve warm or at room temperature.