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Preheat oven to 400°F. Line a deep dish pie plate with the pastry.
In a large bowl combine all pumpkin pie filling ingredients. Whisk until smooth.
Pour the pumpkin filling mixture into the unbaked pie shell and bake for 15 minutes.
While the pumpkin layer is baking, combine the pecan pie filling ingredients, except for the pecans. Once mixed, fold in the chopped pecans.
Remove the pie from the oven and gently spoon the pecan filling over top of the pumpkin (do not pour it).
Place the pecan halves evenly over the top of the pie. Place in the oven.
After 20 minutes, cover the edges of the crust with foil or a pie shield. Reduce heat to 350°F and cook for an additional 35-40 minutes or until set.
Remove from the oven and cool at room temperature for 30 minutes. Cool in the fridge for at least 4 hours or overnight completely.
Serve with whipped cream.