Preheat your oven to 350 degrees.

In your stand mixer blend together the pumpkin puree, brown sugar, milk, eggs, vanilla, cinnamon, cloves, ginger, nutmeg, allspice and salt. Pour the pumpkin mixture into the gluten free graham cracker pie crust.

Bake at 350 degrees for 40-45 minutes or until the top is slightly browned.

While the pie is baking in a mixing bowl stir together the pecans, brown sugar, maple syrup, vanilla and salt until combined.

When the pumpkin pie comes out of the oven sprinkle the pecan mixture over top while the pie is still hot.

Bake at 350 degrees for 15 minutes or until a toothpick inserted in the center comes out clean.

Let the pie cool to room temperature before cutting.

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