Pumpkin Pie with Candied Pecans | Williams Sonoma

Ingredients

• <b>For the candied pecans:</b>
• 1/3 cup superfine sugar
• 1 tsp. ground cinnamon
• 1/4 tsp. freshly grated nutmeg
• 2 cups pecan halves<br>
• <b>For the crust:</b>
• 1 cup candied pecans
• 1 cup fine cinnamon graham <br>  cracker crumbs
• 8 Tbs. (1 stick) unsalted butter, <br>  melted<br>
• <b>For the filling: </b>
• 1 can (15 oz.) pumpkin puree
• 3 eggs, lightly beaten
• 3/4 cup heavy cream
• 2/3 cup firmly packed dark brown sugar
• 1 Tbs. cornstarch
• 1 tsp. ground ginger
• 1/4 tsp. ground cloves
• 1 tsp. vanilla extract <br>
• Sweetened whipped cream for serving
• Freshly grated nutmeg for serving