Top with pumpkin mousse or whipped cream (see related recipes.Sharing and sending files is now a big part of our modern digital-based world where businesses and other processes at work, in school and in almost all aspects of life seem to have been engulfed by the Internet and computers. Transfer to a wire rack and let cool completely, for at least 4 hours, before serving. Remove the cover from the prepared crust, pour in the filling and bake until puffed and deep brown, 45 to 50 minutes. Whisk in the eggs, beating each one into the mixture before adding the next, then add the pecans and stir. Whisk in the brown sugar, syrup, flour, vanilla and salt. Continue cooking it, swirling the pan occasionally, until it turns golden brown, about 2 minutes. In a medium saucepan over high heat, melt the butter. Position a rack in the middle of the oven and preheat to 375 degrees. Use a fork to dock the bottom of the crust, cover loosely with plastic or beeswax wrap, then refrigerate for at least 30 minutes and up to overnight.
Tuck the overhang under, pressing gently to make it flush with the edge of the pie plate and crimp as you like. Using scissors, trim away any excess dough, leaving about 1/2-inch overhang around the outside edge of the pie plate. To transfer the dough to a 9-inch pie pan, gently roll it up around the pin, then unfurl it into the bottom and up the sides of the pan. Roll the dough to about 1/4-inch thickness, about 12 inches in diameter, rotating it a quarter turn each time as you work to prevent it from sticking.
Lightly dust a work surface and a rolling pin with the flour.
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