In a medium sized bowl, stir together gf flour, baking powder, salt, 1/2 C. sugar and spices. Set aside.
In a small bowl, add pumpkin puree, milk, melted butter or oil, and vanilla and stir till combined.
Pour wet ingredients into the dry ingredients and mix to create a thick batter. Pour into an 8" casserole dish with high sides.
In a separate bowl, add 1/3 C. sugar, 1/3 C. brown sugar and pecans, stir. Spread evenly over the top of the batter. Then pour the hot water over everything. DO NOT STIR. Place on a cookie sheet in case it bubbles over the sides.
Bake for 40-45 minutes until the middle is set.
Cool 5-10 minutes before serving. Serve alone or a la mode with vanilla ice cream.