Preheat your oven to 350°F (175°C). Roll out your pie crust to fit a 9-inch pie pan, covering the edges evenly. Blind-bake for 10-15 minutes until lightly golden and let cool.

In a large bowl, combine pumpkin puree, heavy cream, sugar, and spices. Add in beaten eggs and whisk until smooth.

Gently fold in roasted pecans, ensuring they are evenly distributed throughout the filling.

Pour the filling into the cooled pie crust and bake for about 60 minutes. The edges should be set and the center slightly jiggle.

Let the pie cool at room temperature for an hour, then chill in the refrigerator for at least two hours.