Filling:

1 can pumpkin puree
1/3 cup (packed) dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1 cup heavy cream
1 prepared pie crust

Adjust oven rack to lowest position. Heat oven to 400 degrees F.

Whisk pumpkin, sugar, spices, salt, and vanilla in mixing bowl until blended. Whisk in eggs one at a time. Whisk in cream. Pour filling into pie shell.

Bake 20 minutes.

Topping:

2 tablespoons unsalted butter
1/4 cup (packed) dark brown sugar
1/4 cup dark corn syrup
1/2 teaspoon vanilla extract
1 cup coarsely chopped macadamia nuts or pecans

Whisk butter, sugar, corn syrup, and vanilla together in small saucepan. Heat to boiling, stirring constantly. Reduce heat; simmer 5 minutes.

Scatter nuts over pie and cover with topping. Reduce oven heat to 350 degrees F. Bake just until pie is set, 30-35 minutes. If edge browns too quickly, cover it with strips of foil.

Let cool completely.

Serves 8.