Start by mixing your flour and salt in a big bowl. Cut in the cold butter with a pastry cutter or your fingertips until it looks like coarse crumbs; I usually hum a tune to keep myself patient here. Add ice water a tablespoon at a time until it just holds together, then wrap and chill it for 30 minutes. I’ve learned that a cold crust is the secret to flakiness!

While the crust chills, whisk together the pumpkin puree, sugar, eggs, spices, and evaporated milk in a bowl. I like to taste-test the mix (just a tiny spoonful!) to make sure the spices are on point. It should be smooth and smell like fall in a bowl.

Roll out your dough on a floured surface and fit it into a 9-inch pie dish. Pour in that gorgeous pumpkin filling. I always crimp the edges with my fingers for a rustic look; it’s not perfect, but it’s my style for this Pumpkin Pecan Pie Recipe.

Pop it into a preheated 425°F (220°C) oven for 15 minutes, then lower the temp to 350°F (175°C) for another 25 minutes. I’ve found covering the edges with foil halfway prevents burning. You’ll know it’s setting when it’s slightly jiggly in the middle.

Mix the pecans, brown sugar, melted butter, and corn syrup in a small bowl. Spoon this over the partially baked pie, and bake for another 15-20 minutes at 350°F (175°C). I’ve overdone the topping before, so watch for a golden, bubbly look.

Let the pie cool completely on a wire rack for at least 2 hours. I know it’s torture waiting, but cutting too soon makes a soupy mess (been there!). This Pumpkin Pecan Pie Recipe shines after it’s had time to settle, trust me.