Preheat your oven to 425°F (220°C). Roll out your chosen pie crust and place it in a 9-inch pie dish, ensuring it covers the edges. Prick the bottom with a fork to prevent bubbling, then par-bake it for 14-20 minutes until lightly browned. Let it cool completely.

In a medium bowl, mix 1 cup of chopped pecans with ⅓ cup of brown sugar until combined. Sprinkle this mixture evenly across the bottom of your cooled pie crust.

In a large mixing bowl, blend together 1¾ cups of pumpkin puree, a 14 oz can of sweetened condensed milk, 2 eggs, and ⅔ cup of brown sugar. Add spices including ground cinnamon, salt, ground ginger, nutmeg, and ground cloves. Mix until smooth and creamy, about 1-2 minutes.

Carefully pour the smooth pumpkin filling over the praline layer in the crust. Bake the pie in the preheated oven at 425°F (220°C) for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 40-50 minutes. Check for doneness with a knife.

Once baked, remove the pie from the oven and let it cool on a wire rack to help the filling set.

In a small bowl, combine finely chopped toasted pecans, melted butter, and brown sugar until sticky. Once the pie has cooled completely, sprinkle this topping mixture evenly across the surface.

Set your oven to broil and place the pie on a baking sheet. Broil the pie for 2-3 minutes, keeping a close eye to prevent burning.

Allow the pie to cool slightly before slicing it. Serve at room temperature or chilled, and enjoy!