• If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.
• Follow the instructions in the recipe to partially bake the pie crust and let it cool down completely before using. You can do this the day before. Once the pie crust have cooled down completely, cover with a cling wrap and it can be kept at room temperature until the next day
• If you plan to use store-bought, get the one for deep-dish 9-inch pie crust. Follow the instructions for parbaked pie crust and let it cool down completely before using

Prepare the pumpkin filling:

• Combine eggs, brown sugar, sugar, vanilla, pumpkin puree, all the spices, salt, and cream. Whisk until the mixture is creamy and smooth. Strain if needed
  

Prepare the syrup for pecan fililng:

• Except for the pecans, combine the light corn syrup, brown sugar, melted butter and whisk to combine. Then add egg, egg yolk, vanilla extract, ground cinnamon, and salt in a mixing bowl. Whisk until mixture is emulsified.
  

Assembling:

• 15 minutes before you plan to bake, preheat the oven to 400 F (230 C) for conventional oven, 430 F (220 C) for convection oven. Position the rack at the lowest level.
• Place the parbaked pie crust on a baking pan. Pour the pumpkin pie pilling onto the crust.
  
• Arrange the pecan pieces on top of the pumpkin filling.
  
• Very carefully, spoon the syrup over the pecans. Continue doing it until you run out of the syrup
  

Baking:

• Bake for 10 minutes then reduce oven temperature to 300 F (150 C) for 45 minutes or until a knife inserted into the center of the pie comes out clean.
• The edges are puffed and the center just set. The pie continues to firm up as it cools down. If it's too jiggly, bake for another 5 minutes and check again
  

To serve:

• Let the pie cool down completely for 4-6 hours. This pie is best served cold because the pumpkin custard set better at cold temperature. So after it has cooled down completely. I highly recommend to cover it and keep it in the fridge overnight.
• If you prefer to serve it warm, simply warm it up in the microwave for about 15 seconds and then check and do 10-second interval if needed, or until just warmed through