Pecan Praline Pumpkin Pie

bottom of the crust all over with a fork to create steam vents and return crust without weights to the oven for 78 more minutes or until the bottom is just starting to brown. Review this how to parbake pie crust page if you need extra help with this parbaking step.
Whisk the pumpkin eggs brown sugar cornstarch salt cinnamon ginger nutmeg cloves black pepper cream and milk together in a large bowl until completely combined and smooth. If desired you can use an electric mixer for this step.
Pour filling into warm crust. Bake for 5055 minutes or until the center is no longer jiggly. It can still be a little sticky in the very center on top just as long as it no longer jiggles when you lightly tap the pan. During bake time if you find the edges of the pie crust are browning too quickly apply a pie crust shield or a ring of aluminum foil to protect it.
Topping Remove pie from the oven and add the topping. I like to make the topping as the pie bakes so I have it ready. Using a fork mix the pecans and brown sugar together. Drizzle in the honey and mix until combined. Spoon on top of the pie then very gently press it down with a spoon or fork so it sticks on the filling.
Return pie to the oven and bake for an additional 15 minutes. Use a pie crust shield to protect the crust from overbrowning if needed.
Remove the pie from the oven and place on a wire rack to cool completely at least 34 hours. If not serving right away cover cooled pie and store at room temperature for 1 day or in the refrigerator for up to 2 days.
Serve room temperature or cold with a sprinkle of sea salt and whipped cream. I used Ateco 849 piping tip for the whipped cream but you can just use a spoon to top each slice with a dollop.
Cover and store leftover pie in the refrigerator for up to 5 days.