Preheat your oven to 350°F (175°C). Fit the pie crust into a 9-inch glass or ceramic pie dish; crimp the edges and chill in the fridge for 10 minutes—this keeps the crust flaky.

In a large bowl, whisk pumpkin puree, sugar, eggs, salt, spices, cream, and vanilla until smooth. The mixture should be silky, with no lumps of cinnamon—freshly ground spices really shine here.

Toss chopped pecans with brown sugar, melted butter, maple syrup, beaten egg, and salt in a medium bowl. It will look glossy and sticky—just right for a crunchy top.

Pour the pumpkin filling into the chilled crust. Dollop the pecan mixture over the top in spoonfuls, then use a knife or skewer to swirl lightly, creating marbled patches of pecan caramel throughout.

Place the pie on a baking sheet (to catch drips) and bake for 50–60 minutes. You want the edges set and the center to jiggle like gelatin—this ensures a creamy texture once cooled.

Let the pie cool on a wire rack for 1 hour, then chill in the fridge for at least 2 hours (overnight is even better). This resting time lets flavors meld and guarantees clean slices.

Slice with a sharp knife dipped in hot water (wipe clean between cuts), garnish with extra pecan halves or a dollop of whipped cream, and enjoy!