classic pumpkin pie with pecan praline sauce

Name: classic pumpkin pie with pecan praline sauce
Cuisine: American, Southern
Ingredients: 1 1/4 cups (155 grams) all-purpose flour; 1 1/2 teaspoons (6 grams) granulated sugar; 1/2 teaspoon (3 grams) fine sea or table salt; 1 stick (4 ounces or 115 grams) cold unsalted butter, cut into chunks; 1/4 cup (60 ml) very cold water, plus an additional tablespoon if needed; 1 3/4 cups pumpkin puree, from a 15-ounce (425 gram) can or homemade; 2/3 cup (130 grams) granulated sugar; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/8 teaspoon ground cloves; A few gratings of fresh nutmeg (or a pinch of ground nutmeg); 1 1/3 cups (315 ml) cold heavy cream; 3 large eggs; 1/2 cup (95 grams) packed light or dark brown sugar; 6 tablespoons (85 grams) unsalted butter; 3 tablespoons (45 ml) heavy cream; 1/4 teaspoon flaky sea salt, or a little less of a coarse salt; 1 teaspoon (5 ml) vanilla extract; 3/4 cup (85 grams) pecans (I coarsely chopped 1/2 cup, left the last 1/4 cup in halves)