Invert the pastry over a 9-inch standard pie pan, center. Tuck the pastry into the pan, without stretching it, and sculpt the edge so it is just slightly higher than the rom Place in the freezer for 15 minutes then partially pre bake for 15 minutes at 400 degrees. Let cool.
Reduce oven temperature to 350ºF
Whisk the eggs in a large bowl just until frothy. Add the Ravens Nest Pumpkin Butter, heavy cream, light cream, sugar, and salt and whisk well to combine. Stir in the pecans, then turn the filling into the cooled pie shell. Using a fork, gently rake through the filling to distribute the nuts evenly.
Place the pie on the center oven rack and bake for 25 minutes, then rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Continue to bake until the filling is barely set in the center, 15 to 20 minutes. When done, the edge of the pie may have puffed slightly.
Transfer the pie to a wire rack and let cool. The pie can be served slightly warm or at room temperature. Or it can be thoroughly cooled, covered with loosely tented aluminum foil, and refrigerated for a few hours