Make my pie dough and line a pie plate with dough and pinch the top edge to make it look nice.
Toast the pecans in a 350 degree F oven for 5-7 minutes. Cool and then grind in a food processor. Sprinkle the ground pecans on the bottome of the unbaked pie crust and then set to the side as you make the pumpkin filling.
In my kitchenaide mixing bowl, I measure and add the pumpkin, eggs, cream, sugar and spices. Mix well.
Pour pumpkin puree into the prepared pie shell, on top of the pecans.
Bake for 45-55 minutes in a 375 degree F oven. You will know it is done when the filling gets a crack on the outer edge and the middle still looks wet. A knife inserted 1 inch from the side will come out mostly clean .... this is how you know it is done!
Place pie on a cooling rack. Serve once it has cooled to room temperature.
It tastes great with whipped cream. You can sweeten the cream with sugar or a bit of maple syrup.