Preheat oven to 375 degrees F. Prepare refrigerated or frozen Pie Pastry.
Mix pecans and brown sugar in small bowl; place 3/4 cup pecan mixture in bottom of pie shell. Reserve remaining pecan mixture for topping.
Combine pumpkin, half-and-half, granulated sugar, eggs, pumpkin pie spice, and salt in large bowl; mix well. Pour into prepared pie shell.
Bake for 50 minutes or until just set in center.
Add the whole pecans to the top of the partially cooked pumpkin arranging them so they do not overlap.
Bake for 10 minutes more or until topping bubbles around edges. Cool on wire rack.