Directions 13 steps | 120 Minutes
Measure and prep all ingredients.
Make the pecan pie dough. Sift the flour and salt together over a sheet of parchment paper or a bowl and set it aside.
In the bowl of an electric mixer fitted with the paddle attachment or in a bowl with an electric beater, beat the butter, vanilla bean seeds and sugar together until lightly fluffy, about 1- 2 minutes.
Add the egg, egg yolk and cream and mix until incorporated.
On low speed, add half of the flour mixture and mix until smooth. Add the remaining flour mixture and mix until the dough comes together.
Add the chopped pecans and mix just until combined.
Transfer the dough to a floured work surface. Shape into a flat disc, wrap it in plastic wrap or parchment paper and refrigerate for 20 minutes or until firm.
While the dough is chilling, make the pumpkin filling. In a medium mixing bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, cinnamon, ginger, cloves, nutmeg, pepper and salt until smooth. Set aside.
Make the pecan topping. In a small bowl, mix together the brown sugar, butter, heavy cream, corn syrup, egg, vanilla extract and salt in a small bowl.
Preheat the oven to 325°F. On a floured work surface, roll the dough to an 11 to 12-inch circle, ¼-inch thick.
Fit the dough in a 9-inch deep-dish pie pan, pressing the sides. Pour the pumpkin filling over the dough.
Arrange the pecan halves over the filling. Pour the brown sugar mixture over the pecans.
Place the pie pan on a baking sheet and bake for 45–50 minutes, until solid in the center and the crust is golden brown. Let cool to room temperature, slice and serve. Enjoy!