In a mixing bowl, combine the flour, granulated sugar, and salt. Cut in the cold butter cubes until the mixture resembles coarse crumbs. Press this mixture into a 13x9 inch baking pan and set it aside.

Preheat your oven to 425°F. In a small bowl, mix together the granulated sugar, ginger, cinnamon, cloves, and salt. In a large bowl, beat the pumpkin and eggs together. Add the sugar mixture and mix well. Gradually beat in the sweetened condensed milk, ensuring to scrape down the sides of the bowl. Pour the pumpkin filling over the crust and bake for 15 minutes at 425°F, then reduce the temperature to 350°F and bake for an additional 30-35 minutes or until the pumpkin is mostly set.

In a medium mixing bowl, stir together the oats, brown sugar, flour, baking powder, and chopped pecans. Add the vanilla extract and one whisked egg, stirring until the mixture becomes crumbly. Increase the oven temperature to 400°F and sprinkle the crumble topping evenly over the pumpkin layer. Drizzle melted butter over the topping. Bake until the topping is golden brown and a cake tester inserted into the center comes out clean.

Let the crisp cool at room temperature. Serve topped with a scoop of ice cream or homemade whipped cream for an extra indulgent treat. For a festive touch, sprinkle some cinnamon or nutmeg on top of the whipped cream before serving.