The pumpkin filling is made with 1 1/2 cups of pumpkin puree, 1/2 cup of brown sugar, 1/2 cup of granulated sugar, 2 large eggs, 1/2 cup of heavy cream, and 1 teaspoon of pumpkin pie spice. Whisk until smooth and pour into the crust.
The pecan topping is made with 1 cup of pecans, 1/2 cup of corn syrup, 1/4 cup of brown sugar, and 1/4 cup of melted butter. Mix until combined, then spoon the pecan mixture evenly over the pumpkin filling.
Preheat the oven to 375°F (190°C). Bake the pie for 50-60 minutes or until the filling is set and the pecan topping is golden and caramelized. If the pecans brown too quickly, cover with foil to prevent burning.
Allow the pie to cool completely on a wire rack. This is crucial for the filling to set properly, preventing it from becoming too runny when sliced. The pecan topping will also solidify during cooling.
Serve pecan pumpkin pie slightly warm or at room temperature. It pairs well with a dollop of whipped cream or a scoop of vanilla ice cream. This pie is a popular choice for Thanksgiving and other fall gatherings.
Store leftovers in the refrigerator for up to 3-4 days. To reheat, gently warm individual slices in the oven or microwave. The pie can also be frozen for up to a month, but allow it to thaw in the refrigerator before reheating.