1. Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared baking dish and spread it evenly.
6. Sprinkle the chopped pecans over the top of the batter.
7. In a small bowl, mix the brown sugar and ground ginger, then sprinkle this mixture over the pecans.
8. Carefully pour the boiling water over the entire mixture. Do not stir.
9. Bake in the preheated oven for 35-40 minutes, or until the top is set and golden brown. The cobbler should be bubbling around the edges.
10. Let it cool for at least 10 minutes before serving. The cobbler will thicken as it cools.

This cobbler is a testament to the lessons learned in my grandmother’s kitchen — patience and love being the most important ingredients.