Prepare the pie crust and put it in a 9-in pie pan.
In a stand mixer, mix together pumpkin puree, heavy cream, evaporated milk, brown sugar, pumpkin pie spice and salt. Mix until completely smooth.
With your mixer on low, add eggs one at a time. Mix again.
Pour into the prepared pie crust and bake for 10 minutes.
Turn down the oven to 350 degrees and bake for another 35-40 minutes. Check at around 30 minutes if the middle is set.
Remove from oven and cool to room temperature.
Candied Pecans
Preheat oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper.
In a large ziplock bag, put in the sugar, brown sugar, salt and cinnamon. Shake hard and keep turning the bags upside down until it is completely mixed together.
In a large bowl, combine the pecans and egg white. Use your hands so the pecans are evenly coated.
Pour half of the sugar mixture into the bowl. Toss the pecans. Add the rest and toss again. Pour in the baking sheet.
Bake for 40 minutes. At 20 minutes, toss the pecan and put it in the oven for another 20 minutes. Cool and store in a tightly sealed container.