Preheat your oven to 350°F (175°C). Roll out your pie dough and fit it into a 9-inch pie dish. Blind-bake for 15 minutes, then remove weights and bake for another 10 minutes until golden brown. Cool completely.

In a large mixing bowl, combine pumpkin puree, heavy cream, sugar, eggs, cinnamon, and nutmeg. Mix until smooth and well-blended.

Fold in chopped pecans gently until evenly distributed.

Pour the filling into the pre-baked pie crust and smooth the top.

Bake for 50-60 minutes until the filling is set and slightly jiggly in the center.

Cool at room temperature for about 2 hours, then refrigerate for at least 4 hours or overnight.

Slice into wedges and top with whipped cream and a sprinkle of cinnamon before serving.