Pumpkin Pecan Pie

9-inch-deep dish pie
2 large eggs
15 oz can of pumpkin puree
1 C evaporated milk
14 oz sweetened condensed milk
1/2 tsp kosher salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves

Pecan Pie Topping
1/4 C sugar
1/4 C brown sugar
2 T cornstarch
3/4 C light corn syrup
4 T unsalted sweet cream butter, melted
1/2 tsp kosher salt
2 large eggs, lightly beaten
1 1/2 C chopped pecans
1 tsp pure vanilla extract

Pumpkin Pie
Preheat oven to 425 degrees and place the pie dish onto a cookie sheet. In a large bowl, combine eggs, pumpkin, milks, salt and spices. Whisk until completely combined. Pour the pumpkin pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350 degrees and bake for another 50 to 60 minutes, or until the pie is set around the edges and a knife inserted near the center comes out clean. Allow the pie to cool to room temperature before placing into the fridge to cool, four hours to overnight.

Topping
Combine the sugars, corn starch, corn syrup, butter, salt, and eggs in a medium saucepan. Stir until combined. Bring to a boil. Remove from heat and stir in 1 1/2 cups of the pecans (reserve 1/4 cup for garnishing) and vanilla. Pour the pecan pie mixture into a bowl. Let the mixture cool on the counter for ten minutes and then refrigerate for one hour. Once the mixture has thickened and the pie has cooled completely and set, scoop the pecan pie mixture onto the top of the pumpkin pie. Sprinkle the remaining 1/4 cup of chopped pecans on top. Serve and enjoy!