1. Roll half recipe Easy Piecrust dough to 1/4-inch thickness on a lightly floured surface (about a 13-inch circle). Fold in half, and transfer to a 9-inch pie plate. Unfold and drape over pie plate, pressing bottom and sides into pan. Chill in freezer 10 minutes.
2. Preheat oven to 400°. Combine eggs, brown sugar, and corn syrup in a large bowl, and whisk until thoroughly blended. Stir in granulated sugar and next 3 ingredients. Add cream, Pumpkin Puree, and chopped pecans; stir to blend. Pour mixture into chilled piecrust. Bake at 400° on lower oven rack for 1 hour 5 minutes or until filling sets around edges and is slightly loose in center; shield pie lightly with aluminum foil after 30 minutes, if necessary. Let cool completely before slicing.
Note: You may substitute 1 1/2 cups cooked and mashed butternut squash for pumpkin.