Preheat the oven to 350 degrees, and generously grease an 8x8 inch square cake pan. Line with parchment paper that has an overhang. Set aside.
In a medium bowl, beat together the butter, sugar, and vanilla extract until smooth. Add in the salt and flour, and beat until completely combined. The mixture will be very crumbly- that's okay!
Pour the mixture into your prepared pan, and press the dough firmly into the bottom of your pan, using the bottom of a measuring cup or glass. Bake for 8 minutes- the dough should be mostly set.
While the crust bakes, make the filling. In a medium bowl, whisk together the sugar, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt until combined. Add in the eggs, vanilla extract, pumpkin puree, and evaporated milk, and whisk until smooth.
In a medium bowl, using a fork, stir together all the ingredients until a crumb starts to form. This takes a few minutes- you want everything to be fully incorporated!
When the crust has baked, remove from the oven and pour the pumpkin pie filling on top. Sprinkle about half of the crumb topping on top of the pumpkin filling evenly. Return to the oven, and bake for 25 minutes.
After 25 minutes fo baking, remove from the oven again, and evenly sprinkle on the remaining crumb mixture. Continue baking for another 10-15 minutes, or until there is only a slight jiggle in the middle of the pan when you shake it. Cool completely before serving. Enjoy!