1 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 cup pumpkin
2 eggs, beaten
1 cup vegetable oil
1 (10 ounce) package frozen chopped pumpkin
1 (15 ounce) can sweetened condensed milk
1 (10 ounce) can evaporated milk
1 (10 ounce) package frozen mixed nuts
1 cup brown sugar
1/2 cup white sugar
1 teaspoon ground cinnamon
1/2 cup butter
1/2 cup margarine, melted
1 cup water
Preheat oven to 400 degrees F (200 degrees C).
In a medium mixing bowl, combine flour, baking soda and cinnamon. Mix until smooth. Stir in baking powder, nutmeg and cloves. Stir in pumpkin. Mix briefly with fingers, then mix flour mixture with pumpkin mixture in a large bowl. Stir together eggs, oil and evaporated milk. Gradually mix in sifted pumpkin mixture, milk and pumpkin mixture.
Fold brown sugar and white sugar into pumpkin mixture. Stir in butter; pour mixture into pastry shell. Place pumpkin filling in crust, alternately with brown sugar pie filling and pumpkin filling.
Bake in preheated oven for 40 to 60 minutes, or until center of pie is nearly set. Chill in refrigerator, then invert onto serving platter.
Remove crust from oven. Place pumpkin filling and pumpkin filling in pie filling pan, with filling touching. Brush lightly with margarine, then sprinkle with brown sugar and white sugar. Cover edges of pie and refrigerate 30 minutes.
Meanwhile, in a large bowl, mix brown sugar and white sugar. Gradually stir in pumpkin filling, pecans, brown sugar pie filling, pumpkin filling mixture and evaporated milk. Spread mixture over pumpkin filling and pumpkin filling. Brush lightly with margarine. Sprinkle with water.