In a medium bowl, combine pumpkin puree, eggs, granulated sugar, brown sugar, pumpkin pie spice, and 1 tsp of cinnamon. Mix until everything is well incorporated and smooth.

Stir in the evaporated milk until the mixture is creamy.

Generously spray your crockpot with non-stick cooking spray. Pour the pumpkin mixture into the crockpot, spreading it evenly.

In a separate bowl, mix the yellow cake mix with the remaining cinnamon and melted butter until it resembles coarse crumbs.

Sprinkle the cake mixture over the pumpkin base carefully.

Set your crockpot to low for 4 hours, or high for 2 hours. Add chopped pecans halfway through cooking.

Serve warm, optionally with ice cream or whipped cream.