Preheat the oven to 325°F (165°C) and position the rack in the lower third.

Fit the pie crust into a 9-inch pie dish, prick the bottom with a fork, line with foil, and fill with pie weights.

Blind bake the crust for 10–12 minutes until set but not browned; remove from oven and keep warm.

Spread chopped pecans on a baking sheet and toast in the oven for 5–7 minutes until fragrant; set aside to cool.

In a medium saucepan over medium heat, whisk honey, brown sugar, and melted butter until smooth and warm, about 2–3 minutes; remove from heat and cool 2 minutes.

In a mixing bowl, whisk eggs until foamy, then slowly whisk in the warm honey mixture to temper.

Whisk in vanilla extract, salt, cinnamon, and nutmeg until fully combined.

Stir toasted pecans into the filling and let stand for 1 minute.

Remove foil and weights from the crust, pour the filling into the warm crust, and spread pecans evenly.

Bake at 325°F (165°C) for 50–60 minutes until edges are set and center has a slight jiggle; tent crust edges with foil if browning too quickly.

Transfer pie to a cooling rack and cool at least 1 hour, then refrigerate 4 hours or overnight before slicing.