In a medium bowl, whisk together pumpkin pie spice, salt, baking powder, baking soda and flour together and set aside.
Using a mixer, cream together softened butter and sugars for 2 minutes.
Add eggs and mix well. Then add the pumpkin puree and Greek yogurt to the wet mixture and mix well.
Pour dry ingredients into the wet and mix until fully combined.
Spread half the batter into the prepared baking pan.
Top with half of the crumble topping and pour remaining batter on top.
Sprinkle with remaining crumble mixture and pecans and place in the oven.
Bake for 45 minutes. or until a toothpick inserted in the middle comes out clean.
After the cake has cooled 15 minutes, add glaze. Can transfer the cake to a baking rack, by loosening the cake from pan or pull the parchment paper up by sides and place on rack if you want the glaze to drip down the sides, otherwise leave in pan and add glaze on top.