Make the pie crust recipe and place in the fridge until you're ready to fill it.
If you're making pie cutouts, do this as well so they are ready.
Combine pumpkin puree, heavy cream, light brown sugar, egg, egg yolk, vanilla extract, cinnamon, ginger and salt in a mixer with the whisk attachment until thick and incorporated.
Scrape down sides as needed.
To make the pecan filling, whisk and beat all of the ingredients except the pecans together until smooth.
Add in the pecans and stir.
Pour the pumpkin filling into the pie dish, then add the pecan filling on top.
Add the pie crust cutouts around the edge of the pie.
Coat the crust with a whisked egg to get a golden brown crust.
Bake in a preheated 450 degree oven for 10 minutes
Reduce the oven temperature to 300 and bake for another 50 minutes, until it's evenly puffed and cooked in the center.
Serve with ice cream!