Step 1

Preheat the oven to 425 degrees F.

Step 2

On a floured surface, roll out the pie dough to about 2-inches larger than the diameter of your pie plate.

Step 3

Line the pie plate with the dough, trim off excess, and crimp the edge.

Step 4

Line the pie shell with parchment, fill with pie weights (or dry beans or rice), and par bake for 20 minutes.

Step 5

Place the pumpkin puree, cream, brown sugar, eggs, spices, salt, and vanilla in a large bowl and whisk together until well incorporated.

Step 6

Transfer the filling to the reserved pie shell.

Step 7

Bake for 15 minutes at 425 degrees F, then lower the oven temperature to 350 degrees F, and bake for an additional 40-50 minutes, or until set around the edges but still slightly soft in the center.

Step 8

Cool completely. Garnish with Candied Pecans just before serving.

Step 9

Preheat the oven to 250 degrees F.

Step 10

Place the pecan halves in a bowl and add the egg white. Stir to coat.

Step 11

Place the brown sugar, spices, salt, and zest in a small bowl, and stir to combine. Add the mixture to the nuts and toss, coating the nuts.

Step 12

Transfer the nuts to a parchment-lined baking sheet, in a single layer, and bake for 60 minutes. Nuts will become crisp as they cool.