Preheat your oven to 375°F (190°C) and place the pie crust into a 9-inch pie dish, crimping the edges as desired.

In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, heavy cream, pumpkin pie spice, and fine salt until smooth and well-combined.

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

Bake for 40 to 45 minutes, or until the filling is mostly set but still slightly jiggly in the center.

While the pie bakes, mix the chopped pecans and brown sugar in a small bowl.

Carefully remove the pie from the oven and sprinkle the pecan mixture evenly over the top.

Return the pie to the oven and bake for an additional 15 minutes to toast the nuts.

Remove from the oven and let cool completely on a wire rack (at least 2 hours) to allow the filling to set firm.

Just before serving, sprinkle the flaky sea salt over the top for a sweet and savory finish.