Preheat your oven to 425 degrees. Place both of your shells in two dishes and set aside.
Whisk together the pumpkin puree, evaporated milk, granulated sugar, 1/2 cup brown sugar, eggs, and vanilla.
In a separate bowl combine 1 teaspoon cinnamon, ginger, nutmeg, and salt. Fold into your pumpkin mixture. Divide evenly between you two prepared crusts. Bake for 20 minutes.
While your pie is baking stir together the 1/4 cup brown sugar, flour, 1 teaspoon cinnamon, butter, and pecans.
Pull to pies out of the oven. Reduce the temperature to 350 degrees. Divide your crumble mixture over the top of each pie. Place a tent of foil over each and return to the oven.
Bake 40-60 minutes or until the center is set.