Preheat your oven to 350°F (175°C). Roll out your homemade crust and place it in a 9-inch pie dish. Bake for 15-20 minutes until golden brown.

In a large mixing bowl, whisk together pumpkin puree, heavy cream, granulated sugar, brown sugar, eggs, cinnamon, and nutmeg until smooth.

Gently fold in the pecan halves into the filling mixture using a spatula.

Pour the filling into the cooled pie crust. Bake for approximately 50-60 minutes until slightly wobbly in the center.

Let the pie cool for 30 minutes at room temperature, then chill in the refrigerator for at least 2 hours.

Slice the chilled pie and serve with whipped cream, extra chopped pecans, and a dusting of cinnamon on top.