Pour pumpkin mixture into pastry-lined pie plate. Cover the edge of the pie with foil to prevent overbrowning. Bake in a 375 degree F oven for 25 minutes. Meanwhile, in a medium bowl stir together the brown sugar, pecans, and butter until combined. Sprinkle brown sugar mixture over top of pie.
The filling mixture uses heavy cream to stiff peaks to make whipped cream and then adds a cream cheese mixture that is combined with a low carb brown sugar substitute. Instead of pure maple syrup that would be used in a high carb pecan pie, we use a low carb, sugar free maple syrup which resembles a classic pecan pie flavor.
Preheat oven to 375 degrees F (190 degrees C). Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Bake in preheated oven for 20 minutes. Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended.
For the Pumpkin Pie: In a small bowl mix together the sugar, cinnamon, salt, ginger and cloves. In a large bowl beat the eggs and pumpkin together. Add the sugar mixture and mix well to combine. Gradually stir in the evaporated milk. Carefully pour mixture into unbaked pie shell. Bake at 425 degrees F for for 15 minutes.