For pie crust: Stir together flour and salt in a mixing bowl. Cut in butter until mixture resembles coarse cornmeal. Sprinkle ice water over flour mixture, one tablespoon at a time, tossing lightly with a fork. Form the dough into a ball, flatten into a disk and chill in the refrigerator for 1 hour.
For pumpkin filling: Combine all ingredients in a mixing bowl and whisk until smooth. Set aside.
For pecan layer: Combine all ingredients in a mixing bowl and set aside.
Preheat convection oven to 300°F. Coat a deep dish 9 inch pie plate with non-stick spray.
Roll out the pie dough on a lightly floured surface. Transfer to pie plate and trim overhanging edges. Chill for 15 minutes.
Spoon pumpkin fie filling into pie crust. Carefully spoon pecan layer over pumpkin. Bake for 2 hours, or until a knife inserted in the center comes out clean. Cool and serve with whipped cream.