Make the crust. Add dry ingredients and chopped butter (cut butter in half lengthwise and then across in ¼” sections) to food processor and gently pulse, until small crumbs form and butter is well incorporated. Add cold water, 1 teaspoon at a time, and pulse (about 20 quick pulses) until dough comes together into loosely formed clumps. Remove dough from food processor, shape into a ball and place into a food storage bag or wrap in plastic wrap and chill for at least 1 hour (can be done a day in advance).

Preheat oven to 325 degrees. Combine all pumpkin filling ingredient in a medium mixing bowl and whisk until well combined.

Remove dough from refrigerator and roll out on a floured board until about ¼” thick. Roll dough onto rolling pin and transfer to a 9” deep-dish glass or metal pie pan greased with butter, pressing lightly with your fingers into pan and crimping edges. Press outer edge of crust with a fork to make small indentations.

Slowly pour pumpkin filling into center of pie crust, and place the pie pan onto a large cookie sheet. Transfer to preheated oven and bake for 1 hour.

While pie is baking, combine pecan topping ingredients in a medium mixing bowl.

After 1 hour, remove pie from oven and allow to cool enough to handle top, about 10 minutes.

After pie has cooled slightly, using your fingers, loosely arrange the pecan topping evenly across the top of the pie, transfer back into the oven, and bake an additional 30-40 minutes, or until set (when done, pie should jiggle slightly, but not appear too loose or wet).

Allow pie to cool several hours, then cover and transfer to refrigerator to chill.