Pumpkin Pie with Bourbon Pecans

Ingredients:
1 recipe Sweet Olive Oil Pastry Dough
2 c. pumpkin puree
1/4 c. Blood Orange Olive Oil
2 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
2 tsp. vanilla paste
1 Tbsp. orange zest
1/2 c. brown sugar
2 eggs
1/4 tsp. salt
1/4 c. whipping cream

Bourbon Pecan Topping:
1 c. pecans, chopped
1/2 c. brown sugar
1 Tbsp. Cinnamon Pear Balsamic
2 Tbsp. Bourbon Maple Balsamic
1 tsp salt.

Preheat oven to 375F and prepare one pie crust recipe. Roll out the dough to 1/4" thickness and lay it in a deep 9" pie plate, trimming the dough and fluting the edges.. Prick the dough with a fork and lay a piece of parchment paper inside. Fill with pie weights or dried beans, then par-bake in the oven for 15 minutes, remove from the oven and cool.

In a large mixing bowl, whisk together the pumpkin and blood orange olive oil, then stir in the spices, brown sugar, eggs and whipping cream. Pour into the par-baked pie crust till just full, if any extra save for mini tarts. Move the pie to a baking sheet and bake for 40 minutes, until the center is set but a bit jiggly and the filling ahs begun to crack slightly.. Remove from the oven and let cool completely on the counter. Do not put in the fridge as it will begin to sweat.

To make the pecan topping, while the pie is baking, toast pecans in a non-stick pan over med-low heat for 4 - 5 minutes. Add the remaining ingredients and stir to help dissolve the sugar. Cook until the sugars caramelize and coat the pecans. Scatter over the top of the pie and let sit at least 10 minutes to cool and set before slicing.