Preheat and prepare: Heat your oven to 375°F (190°C). Place a rack in the center. If your pie crust is not in a metal pan, set a sheet pan inside the oven to preheat—this helps set the bottom crust.

Par-bake the crust: Line the crust with parchment and fill with pie weights or dried beans. Bake 12–15 minutes until edges look set. Remove weights and parchment, then bake 5 more minutes. Let cool slightly. Reduce oven temperature to 350°F (175°C).

Toast the pecans: Spread pecans on a sheet pan and toast at 350°F for 6–8 minutes, until fragrant. Cool briefly, then roughly chop half of them for better sliceability, leaving the rest as halves for texture.

Mix the filling: In a bowl, whisk eggs until well combined. Add maple syrup, brown sugar, melted butter, bourbon, vanilla, and salt. Whisk until smooth and glossy. If using, stir in cinnamon or nutmeg.

Assemble the pie: Scatter the chopped pecans evenly into the par-baked crust. Pour the filling over the nuts. Arrange remaining pecan halves on top in a loose pattern if you like a pretty finish.

Bake: Place the pie on the center rack (or on the preheated sheet pan). Bake 40–50 minutes. The edges should be set, and the center should have a slight jiggle, like gel. If the crust browns too fast, tent the edges with foil.

Cool properly: Let the pie cool on a rack at least 2 hours. This allows the filling to set so your slices are clean and custardy, not runny.

Finish and serve: Sprinkle a tiny pinch of flaky sea salt on top, if desired. Serve at room temperature or slightly warm with whipped cream or vanilla ice cream.