Pecan topped pumpkin pie

1 recipe Deep-Dish Pie Pastry
1-1/4 cups coarsely chopped pecans, walnuts, or hazelnuts
3/4 cup packed brown sugar
1 15-ounce can pumpkin
1-1/2 cups half-and-half or light cream or one 12-ounce can evaporated milk
3/4 cup granulated sugar
3 eggs, slightly beaten
1-1/2 teaspoons pumpkin pie spice
1/4 teaspoon salt
3 tablespoons butter, melted

Preheat oven to 375 degrees F. Prepare Deep-Dish Pie Pastry. Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping. Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
Bake for 50 minutes or until just set in center. Add butter to remaining pecan mixture; stir until moistened. Sprinkle pie filling with pecan mixture; bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.
Makes 8 slices

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