Spray the inside of your crockpot (preferably a 6-quart size) with cooking spray to prevent sticking. In a medium-sized bowl, combine the pumpkin puree, evaporated milk, eggs, white sugar, brown sugar, pumpkin pie seasoning, cinnamon, and vanilla extract. Mix everything well to create a smooth pumpkin custard base, then pour it evenly into the bottom of the prepared crockpot.

In a separate bowl, combine the yellow cake mix and the melted butter. Mix with a fork or your hands until the mixture becomes crumbly and doughy. Sprinkle this cake crumble evenly over the pumpkin mixture in the crockpot, covering the entire surface. Next, sprinkle the chopped pecans on top for added crunch and flavor—I like using pecans here for their toasty richness, but you can leave them out if you prefer.

Cover the crockpot with its lid. Cook on high heat for 2 hours or on low heat for 4 hours, until the cake is set and the topping is lightly golden. Once done, scoop out portions to serve warm. For a true treat, I love adding a scoop of vanilla ice cream or a dollop of whipped cream on top—this really brings out the comforting fall flavors.