• Center an oven rack, and preheat oven to 450°F.
• Press the pie dough into a pie pan, and place in the refrigerator.

Make the Pumpkin Pie Batter:

• Separate one of the eggs by dividing the egg yolk and white. Reserve the egg white, and add the egg yolk to a blender.
• Add the remaining pumpkin pie ingredients to the blender, and blend on high for about two minutes.

  Tap the blender basin against the counter to help get rid of air bubbles.

Prepare the Pecan Pie Filling:

• Whisk together all pecan pie filling ingredients except for the pecans.

  Tip: Make sure the butter is cooled before whisking, because hot butter could scramble the eggs.

Make the Pie:

• Remove the pie dough from the fridge.
• Add a splash of water to the reserved egg white, beat with a fork, and then brush the egg onto the pie dough.
• Slowly pour the pumpkin pie filling into the pie dough.
  
• Evenly scatter the pecans over the pumpkin filling.

  Tip: The amount of pecans you need will depend on how finely the nuts are chopped. Make sure the pumpkin batter is completely covered.
  
• Pour the pecan pie mixture over the pecans. Use your finger to push down any pecans that pop up above the batter. (If the pecans are not submerged, they could burn while the pie bakes.)
  
• Bake the pie for 10 minutes, and then lower the oven temperature to 300°F. Bake for another 35-45 minutes, until the pecan filling is evenly puffed and the crust is golden.
  
• Serve warm or cool.
• Make Ahead (Refrigerator): 

  Loosely cover pie. Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).