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Preheat the oven to 375°F with a rack in the center.
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To prebake the crust: Remove the pie dough from the refrigerator and roll it into a round that’s at least 13" in diameter and about 1/8" thick. Transfer to a 9" pie pan. Crimp as desired.
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Line the crust with foil or parchment and fill it with the Perfect Pie Pouch, pie weights, dried beans, uncooked rice, or granulated sugar. Place the crust on a baking sheet and bake for 20 to 25 minutes. The edges of the crust should be very light golden in color.
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Remove the crust from the oven and carefully lift out the liner and weights. Prick ("dock") the bottom lightly all over with a fork and cover the rim with a pie crust shield or aluminum foil. Return the crust to the oven (still on the baking sheet) and bake for another 10 to 15 minutes, or until the bottom turns light golden brown and no longer looks wet. While the crust prebakes, prepare the pumpkin filling.
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To make the pumpkin filling: In a medium bowl, combine all the pumpkin filling ingredients and whisk to combine. Set aside.
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When the crust is done baking, remove it from the oven and pour the pumpkin filling into the crust (no need for it to cool first). It won't fill the crust; that’s OK.
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Return the pie to the oven, still on the baking sheet with the pie crust shield or foil around the edges, and bake for 40 to 45 minutes. The filling is done when it just barely wobbles when you tap or lightly shake the pan. It’s OK if the very center of the filling looks a little wet.
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Remove the pie from the oven and allow it to cool for 15 minutes at room temperature while you prepare the pecan filling. The pumpkin filling should set slightly during this time.
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To prepare the pecan filling: In a small saucepan, combine the butter, brown sugar, honey, cream, granulated sugar, and salt. Place the pan over medium-high heat and cook, stirring regularly, until the mixture is smooth and starts to boil in the center, about 2 minutes.
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Sprinkle the pecans in an even layer on top of the pumpkin filling. Hold a flexible spatula horizontally about 3" above the pecans. Slowly pour the brown sugar mixture over the spatula, allowing it to flow gently over the sides and onto and between the pecans; while pouring, move the saucepan and spatula across the surface of the pie so that the pecans are evenly coated.
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Return the pie to the oven, still on the baking sheet with the pie crust shield or foil around the edges, and bake for 20 to 25 minutes. The pecan filling is done once small bubbles start to form and then pop across the surface of the pie.
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Remove the pie from the oven, remove the pie crust shield or foil, and allow it to cool completely at room temperature on a rack, at least 4 hours or preferably overnight, before serving.
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Storage information: Store leftover Pumpkin Pecan Pie, loosely covered, in the refrigerator for up to 4 days. For the best flavor, let individual slices come to room temperature before serving. Do not freeze.
