Prepare a 9-inch pie pan with a premade crust. Keep it cold in the fridge until ready to fill it.

Beat all of the pumpkin pie filling ingredients together and pour into the pie pan.

Mix all the pecan topping ingredients together and spoon it over the pumpkin filling.

Bake at 425F for 15 minutes. Reduce the heat to 350F and continue baking for 40-45 minutes longer. Watch the crust and cover the edges if they start to get too brown.

Cool on a wire rack for 1 hour. Refrigerate overnight to completely set.

Serve with whipped cream.