For the Pie

Heat the oven to 450. Place the pie crust into the pie plate(s) and crimp the edges.

In a small bowl (cereal bowl size will do), combine sugar, cinnamon, ginger, salt, nutmeg and cloves. Mix well (I find using my fingers works best for this – but you can also try a fork). In a medium sized bowl, combine the pumpkin, milk, eggs, molasses, vanilla and almond extracts.

Use a whisk and mix all of the wet ingredients together well until it appears as a uniform smooth filling.

Add the dry ingredients to the wet ingredients and mix well until everything is combined well.

Pour the pie filling into the piecrust(s) and place the pies on a baking sheet. Place the baking sheet on the bottom rack of the oven. Bake for 10 minutes at 450 and then reduce the heat to 325. Bake until the edges of the pie begin to puff and the center of the pie is no longer jiggly. Check the pie at 25 minutes. It should require 30-40 minutes, but remove from the oven when the pie is only a little jiggle when you give the pie plate a little shake.

Place the pie(s) on a cooling rack and allow to come to room temperature.

For the drizzle

On medium heat in a small sauce pan, melt the butter and add the brown sugar and pinch of salt. Allow to bubble and cook for about 3-4 minutes. Remove the pan from the heat and add the heavy cream and mix furiously while adding the cream and for another minute. Then add the pecans and the extracts, mix well and pour over slices of the pecan pie when ready to serve.