This recipe is a little time consuming, but well worth the effort. It's by no means going to help on your diet, but a splurge once in awhile is rather nice. I didn't write down where I found this recipe, it is not one of my own, but it is delicious and needed to be shared.
Prepare deep-dish baked pie shell. Cool on wire rack at least ten minutes. Reset oven to 350 degrees F.
In large bowl w/ wire whisk, mix sugar and eggs until blended. Mix in pumpkin, half-n-half, pumpkin pie spice and salt until smooth.
Pour filling into pie shell. Bake 48 to 50 minutes or until edge is set but center still jiggles slightly. Cool pie completely on wire rack, about 4 hours to serve at room temperature -or- cool slightly, about one hour, then cover and refrigerate to serve cold later.
Prepare Pecan Brittle: Line large cookie sheet with foil; place cookie sheet on wire rack (note: foil and cookie sheet will get very hot when topped with caramel. In heavy 2-quart saucepan, heat sugar and water on medium until boiling. Cook 5 minutes or until mixture turns golden. With heat-safe spatula or wood spoon, stir in pecans and cook 30 seconds. Working quickly and carefully, poor hot caramel onto foil and carefully lift and tilt cookie sheet slightly (holding foil in place) to spread caramel into a thin even layer. Let brittle cool completely, about 30 minutes. When cool, peel foil away and break brittle into 10 pieces to garnish pie.
When ready to serve, in medium bowl, with mixer on medium speed, beat cream and sugar until soft peaks form. Serve each serving of pie with a dollop of sweetened whiped cream, and garnish with a piece of pecan brittle. Refrigerate any leftover for up to 4 days.