1. Preheat oven to 425F.

2. Lightly grease a 9-inch pie dish. Add your rolled pie crust to the pie dish and crimp the edges of the pie dough as desired.

3. In a large bowl, add the pumpkin puree, sugar, cinnamon, ginger, cloves, nutmeg, allspice, eggs and milk. Whisk to combine.

4. Pour the pumpkin pie mixture into the pie crust. Bake in preheated oven for 45-55 minutes. If the edges of the crust are getting too dark, you can place a piece of tinfoil over the pie crust. You may have to take the pie out of the oven to do this, and that is fine. The pie is done when the edges are set and the center only has a slight jiggle.

5. Allow the pie to cool 2 hours at room temperature before placing in the refrigerator. Allow to chill in the refrigerator for a few hours to fully set.

6. Once the pumpkin pie has chilled, make the pecan pie topping. In a medium saucepan, add all ingredients for pecan pie topping. Cook over medium heat until sugar is dissolved and butter is melted. Allow to cool 5-10 minutes before placing on top of pie.

Once cooled, add pecan pie topping on top of pumpkin pie.

7. Make the marshmallow meringue. Heat a shallow amount of water in a medium sauce pan over medium heat. In a heatproof bowl, add the egg whites, sugar, cream of tartar and vanilla extract. Whisk to combine. Place the bowl on top of the saucepan, which should have simmering water in it. Whisk constantly, until mixture reaches 160F, roughly 5 minutes.

In the bowl of a stand mixer fitted with the whisk attachment, add egg white mixture and beat mixture on high speed until stiff peaks form.

8. Spread meringue on top of the pecan mixture. Use a kitchen torch to lightly toast the marshmallow meringue.

9. Serve and enjoy!