Prep and preheat: Heat the oven to 375°F (190°C). Place the rack in the lower third of the oven to help crisp the crust.

Blind-bake the crust: Fit the pie dough into a 9-inch pie dish. Crimp the edges. Line with parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until edges look set. Remove weights and parchment, then bake 5–7 minutes more until the bottom looks dry. Reduce oven temperature to 350°F (175°C).

Mix the filling: In a large bowl, whisk pumpkin, eggs, evaporated milk, sugars, vanilla, spices, and salt until smooth. Avoid whipping in too much air; steady whisking is enough.

Fill and bake: Pour the filling into the warm crust. Bake at 350°F for 40–50 minutes, or until the edges are set and the center has a slight wobble. If the crust browns too quickly, tent the edges with foil.

Cool the pie: Set the pie on a rack and let it cool to room temperature. This helps the custard finish setting and prevents weeping.

Toast the pecans: While the pie cools, toast chopped pecans in a dry skillet over medium heat for 3–4 minutes until fragrant. Transfer to a plate to cool.

Make the caramel: In a small saucepan, combine sugar and water. Cook over medium heat without stirring until the syrup turns deep amber, 6–9 minutes. Swirl the pan gently if needed. Remove from heat and carefully whisk in butter, then warm cream, a splash at a time. Stir in salt and vanilla. If any lumps form, return to low heat and whisk until smooth.

Assemble the topping: Stir the toasted pecans into the warm caramel. Let it thicken slightly for 2–3 minutes so it doesn’t run off the pie.

Finish the pie: Spread the caramel pecan mixture evenly over the cooled pie. Chill for 30–45 minutes to set the topping for cleaner slices.

Serve: Slice with a sharp, thin knife. For extra flair, add a small dollop of lightly sweetened whipped cream and a sprinkle of flaky salt.