Preheat oven to 425 degrees F.

Set the pie crust pastry into a 9-inch deep dish pie plate. Trim and flute edges, as desired. Set aside.

In a small mixing bowl, whisk together the brown sugar, cinnamon, ginger, salt, nutmeg, and cloves. Set aside.

In a large mixing bowl, lightly whisk the eggs. Add the pumpkin puree and sugar-spice mixture and stir until well combined. Stir in the evaporated milk.

Pour the filling into the pie crust pastry and bake at 425 degrees F for 15 minutes.

Reduce the oven temperature to 350 degrees F and continue baking for an additional 30 to 35 minutes or until the center appears mostly set and only slightly jiggles when you shake the dish.

While the pie is baking, toss the pecans and brown sugar in a small bowl. Add the corn syrup and vanilla and toss again. Use your fingers to work the ingredients together until well incorporated.

Scatter the praline topping evenly over the pie as soon as it is removed from the oven. Sprinkle 1 teaspoon granulated sugar evenly over the topping.

Place a baking sheet or piece of foil on the center rack of the oven (still heated to 350 degrees F). Return the pie to the oven on top of a baking sheet or foil and bake until the pecans are fragrant and topping is bubbling around edges, about 15 minutes.

Cool the pie completely on wire rack, at least two hours. Then, cover and refrigerate before serving.