To make the crust, place pecans in the bowl of a food processor and pulse until finely ground.

Add flour and salt and pulse to combine, scraping sides of bowl. Or, stir together ground nuts, flour and salt in a medium bowl.

Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs.

Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes.

When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp.

Chill in refrigerator 30 minutes or in freezer 15 minutes.

Preheat the oven to 425°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans.

Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes. Reduce oven temperature to 350°F.

Meanwhile, to make the pie filling, in a large bowl, whisk together brown sugar and eggs until combined.

Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust.

Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.

To make the whipped cream, beat heavy cream on high speed in a large bowl until soft peaks form.

Beat in powdered sugar, vanilla and cinnamon. Serve with the pie.

To make your own pumpkin purée, roast a 2 1/2-pound sugar (pie) pumpkin in a 400°F oven for about 1 hour or until a sharp knife easily pierces through pumpkin.

Cut pumpkin in half and scoop out seeds. Discard seeds or rinse for roasting. Scoop pumpkin into bowl of a food processor and puree until smooth. Use 1 1/2 cups fresh pumpkin puree instead of canned pumpkin and reduce milk to 2/3 cup.