Preheat the oven to 350°F. Spray an 8 inch baking pan with non stick spray and set aside.
In a medium bowl, whisk together the gluten free flour, baking powder, salt, coconut sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
In a separate small bowl, stir together the pumpkin, dairy free milk, melted coconut oil, and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently, until combined. The batter will be very thick. Add batter to the prepared pan and spread evenly to the edges, smoothing the top into an even layer.
Next, prepare the topping. In a small bowl, stir together the coconut sugar, maple syrup, cinnamon and pecans. Spread evenly on top of the batter in the pan.
Gently pour the hot water evenly over the top. Do not stir.
Carefully transfer the pan to the preheated oven. Bake for 35-40 minutes, or until the middle is just set. Remove from the oven and let cool 5-10 minutes. Serve warm, topped with dairy free vanilla ice cream or whipped cream.