1. Preheat your oven to 350°F. If you’re using a homemade or store-bought crust, prepare it.
2. In a large bowl, whisk together: Pumpkin puree, brown sugar, eggs, evaporated milk, vanilla, cinnamon, nutmeg, and cloves.
3. Mix until completely smooth, no lumps. A hand mixer on low works great if you want it extra silky.
4. Pour the filling into your pie crust.
5. Bake for 40 minutes, or until the center is mostly set but still slightly jiggly. A toothpick should come out mostly clean.
6. While the pie bakes, stir together the brown sugar, butter, pecans, and heavy cream until thick and sticky.
7. Once the pie comes out of the oven, gently spoon or spread the pecan mixture over the top.
8. Return the pie to the oven and bake another 10 minutes, until the topping is bubbling and caramelized.
9. Let the pie cool on a wire rack for at least 2 hours. For best texture, chill in the refrigerator for a few hours before slicing. The topping firms into a gooey praline layer.
