For best success, read the recipe in full before beginning.

Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out and blind baking.

On a floured work surface, roll out one of the disks of chilled dough until it is 12 inches in diameter. Place the dough into a 9-inch pie dish.

Preheat oven to 375°F (190°C).

Line the pie crust with parchment paper, fill with pie weights or dried beans, and par-bake the crust for 10 minutes. Brush edges lightly with egg wash, prick the bottom of the crust, and return it to the oven for 7-8 more minutes or until just starting to brown.

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.

Pour filling into warm crust. Bake for 50-55 minutes or until the center is no longer jiggly.

Remove pie from the oven and add the topping. Mix the pecans and brown sugar together, drizzle in honey, and spoon on top of the pie.

Return pie to the oven and bake for an additional 15 minutes.

Remove the pie from the oven and place on a wire rack to cool completely, at least 3-4 hours.

Serve at room temperature or cold with a sprinkle of sea salt and whipped cream.