Preheat your oven to 350°F and lightly butter a 9x13-inch baking dish. Whisk together pumpkin puree, heavy cream, brown sugar, eggs, and vanilla extract until completely smooth and no lumps remain.

Add cinnamon, ginger, nutmeg, cloves, and salt to the pumpkin mixture, stirring until spices distribute evenly throughout. The custard base should smell intensely aromatic and slightly deeper in color from the spice infusion.

Pour the pumpkin custard into your prepared baking dish, spreading it to create an even layer. Bake for 20 minutes until the edges begin setting but the center still jiggles slightly when gently shaken.

While the cozy fall pumpkin casserole crowd recipe bakes, combine chopped pecans, granulated sugar, flour, and butter in a small bowl using a fork to create a crumbly texture. Work quickly so the butter doesn't fully incorporate; you want chunky, rustic topping texture.

Remove the casserole from the oven and carefully sprinkle the pecan mixture evenly across the top surface. Return to oven for 15 minutes until pecans brown lightly and custard jiggles minimally at the center—don't overbake or it becomes grainy.

Let the pumpkin casserole for crowds cool for 10 minutes before serving, allowing it to set slightly without becoming rubbery. The custard will continue firming as it cools, reaching the perfect spoonable consistency.