You need a par baked pie crust for this recipe. You can make my pie dough recipe (will make enough dough for 2 - single pies or 1 - covered pie). To par bake: pierce bottom of the pie dough with a fork (only needs a few piercings, 3-4). Place a sheet of parchment in the pie. See blog post for photo if you're confused. Place at least 2 cups of pie weights into the parchment lined pie crust. BAke at 425°F until crust just begins to brown about 15-20 minutes. Remove the parchment and pie weights. Cool before filling. The bottom of the pie crust will still look pale, but not raw. If the bottom appears raw, you can place the pie back into the oven for 2-3 minutes (without the parchment and pie weights).
In a small bowl stir together the pecans and brown sugar. Sprinkle over the par baked pie crust.
Pumpkin Pie Filling
In a large bowl or in the bowl of a stand mixer fitted with paddle attachment, beat the pumpkin puree, sweetened condensed milk, eggs, brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Mix until smooth and fully combined, about 1 to 2 minutes.
Pour the pumpkin filling overtop of the praline bottom. The pie will be very full!
Bake at 425°F for 15 minutes, reduce heat to 350°F and bake for an additional 40-50 minutes or until a knife inserted in the center comes out clean. To prevent the crust from browning too much you can tent foil overtop.*
Remove pie from the oven and allow it to cool completely.
In a medium bowl stir together the pecans, melted butter, and brown sugar. Sprinkle over the top of the cooled pumpkin pie.
Broil on high for 2-3 minutes or until bubbly. Remove from the oven and serve as is (slightly warm), or chilled.
*I didn't tent foil over mine, I think it turned out perfectly! But this is an option in case you're interested in preventing too much browning.