Preheat oven to 425.
Roll out the dough, place it in the pan and crimp it. Put it in the freezer for 20 minutes while the oven preheats.
Take the crust out of the freezer and line it with parchment and dried beans. Bake for 15 minutes.
While the crust is baking, make the filling:
In a big bowl, combine the eggs and sugar until blended. Stir in the puree, bourbon, molasses, and spices. Stir in the cream.
When the pie crust has baked for 15 minutes, remove the parchment and beans and bake for 5 more minutes, to dry it out a little bit. Take it out of the oven and reduce the oven temperature to 325.
Pour in the filling, put the pie back in the oven, and bake for 45-60 minutes, til center is just set. Remove from oven and let cool 30-60 minutes. Put pie in the refrigerator.
To make the spiced nuts:
Preheat oven to 325.
In a bowl big enough to hold the pecans, mix the sugars and the salt.
In another bowl, stir the pecans and egg white together to coat the nuts.
Line a baking sheet with parchment. Spread the nuts in the pan in a single layer. Bake 30-40 minutes, stirring the nuts halfway through baking.
When the nuts are cool, heap them in an appealing pile in the center of the pie.