Preheat your oven to 350°F (175°C).

Prepare your pie crust. Roll it out evenly and fit it snugly in the pie dish, then blind bake for 10-15 minutes until lightly golden.

In a mixing bowl, combine pumpkin puree, heavy cream, and sugar. Add cinnamon and nutmeg, mixing until smooth.

Gently fold in the chopped pecans, ensuring they remain intact.

Pour the filling into the pre-prepared pie crust and smooth the top with a spatula.

Bake in the oven for 50-60 minutes until the filling is set around the edges and slightly wobbly in the center.

Allow the pie to cool on a wire rack for at least 2 hours, then refrigerate for a couple more hours to chill.

Serve slices topped with whipped cream and a sprinkle of cinnamon.