Pecan Praline Pumpkin Pie

This pecan praline pumpkin pie combines flaky pie crust smooth and spiced pumpkin pie filling and a sweetsalty crunchy pecan topping. For recipe success read my recipe notes and watch the helpful video tutorial above before you begin.
Ingredients
Crust
1 unbaked Buttery Flaky Pie Crust what I used or All Butter Pie Crust
egg wash for pie crust 1 large egg beaten with 1 Tablespoon milk or heavy cream
Filling
one 15oz can about 2 cups 425g pumpkin puree
2 large eggs

1 cup 200g packed light or dark brown sugar
1 Tablespoon 8g cornstarch
12 teaspoon salt
1 and 12 teaspoons ground cinnamon
12 teaspoon ground ginger
14 teaspoon ground nutmeg
18 teaspoon ground cloves
18 teaspoon fresh ground black pepper
23 cup 160ml heavy cream
13 cup 80ml whole milk
Praline Topping
1 cup 130g finely chopped pecans
12 cup 100g packed light or dark brown sugar
2 Tablespoons 43g honey
for garnish sea salt and whipped cream
Instructions
For best success read the recipe in full before beginning.
Pie crust I like to make sure my pie dough is prepared before I begin making pecan praline pumpkin pie. 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 next step.
Roll out the chilled pie dough On a floured work surface roll out one of the disks of chilled dough use the 2nd pie crust for another recipe!. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9inch pie dish. Tuck it in with your fingers making sure it is completely smooth. To make a lovely thick edge I do not trim excess dough around the edges. Instead fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. You can see me do this in the video tutorial above or in my detailed how to crimp and flute pie crust tutorial
Preheat oven to 375F 190C.
Prebake the crust Line the pie crust with parchment paper. Crunching up the parchment paper is helpful so that you can easily shape it into the crust. Fill with pie weights or dried beans. Note that you will need at least 2 standard sets of pie weights to fit. Make sure the weightsbeans are evenly distributed around the pie dish. Parbake the crust for 10 minutes. Carefully remove the parchment paperpie weights. Brush edges lightly with egg wash. Prick the