Instructions

1. Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch pie plate (not deep dish) with cooking spray and place on a rimmed baking sheet.
2. Place 1 cup half-and-half, 3/4 cup the packed brown sugar, 3 large eggs, 1 1/2 teaspoons of the vanilla extract, 3/4 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground nutmeg in a large bowl and whisk until smooth. Add 1 can pumpkin purée and 1/2 teaspoon finely grated orange zest and whisk until well-combined. Pour into the pie plate.
3. Bake until just set in the center, about 1 hour. Let cool to room temperature, about 1 hour. Refrigerate until completely chilled, about 2 hours more.
4. To serve, place 1 cup cold heavy cream, the remaining 3 tablespoons packed brown sugar, remaining 1 teaspoon vanilla extract, and a pinch of kosher salt in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Beat with the whisk attachment until medium-firm peaks form, 2 to 3 minutes.
5. Dollop the whipped cream onto the center of the pie. Dust the top with more ground cinnamon. Coarsely chop 1/2 cup candied pecans and sprinkle over the pie.