Prepare the Pie Crust

1. In a large bowl, combine the all-purpose flour and salt.
2. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until small, visible pieces remain.
3. Gradually add the ice-cold water, mixing gently until the dough starts holding together. Use only as much water as needed.
4. Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F (190°C).
6. Roll out the chilled dough and transfer it into a 9-inch pie dish. Shape the edges and refrigerate while the oven preheats.
7. Line the crust with parchment paper and fill with pie weights. Bake for 8–10 minutes, then remove the weights and parchment. Bake for another 7–10 minutes until lightly golden.

Make the Pumpkin Filling

8. Reduce the oven temperature to 350°F (175°C).
9. In a large mixing bowl, whisk together the granulated sugar, brown sugar, cornstarch, salt, and pumpkin spice until smooth.
10. Add the melted butter and whisk until combined.
11. Add the egg yolks one at a time, whisking after each addition.
12. Gradually whisk in the pumpkin purée, heavy cream, and vanilla extract until the mixture is smooth.
13. Pour the pumpkin filling into the partially baked crust.
14. Bake for 30–35 minutes, until the edges are set and the center still jiggles slightly.
15. Remove from the oven and cool at room temperature for approximately 1 hour.

Prepare the Caramel Pecan Topping

16. Melt 3 tablespoons of butter in a nonstick saucepan over medium-high heat.
17. Add the chopped pecans and stir continuously for 2–3 minutes until fragrant and lightly toasted.
18. Add the soft caramel candies and continue stirring until completely melted.
19. Turn off the heat and carefully stir in ¼ cup heavy cream until combined.
20. Transfer the mixture to a heatproof bowl and stir for approximately 1 minute to cool slightly.
21. Add the remaining 2 tablespoons of heavy cream and a pinch of salt. Mix until smooth and glossy.

Assemble and Chill

22. Pour the warm caramel pecan topping over the cooled pumpkin pie.
23. Spread evenly with a spatula to cover the filling.
24. Allow the pie to cool at room temperature for approximately 1 hour.
25. Refrigerate for at least 1 additional hour, preferably longer, until fully chilled and firm.

Make the Optional Whipped Cream

26. In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla bean paste.
27. Beat with a hand mixer until medium peaks form.
28. Top the chilled pie or individual slices with whipped cream.
29. Slice, serve, and enjoy!