In a bowl, whisk eggs. Add sorghum molasses, sucanat, butter, vanilla, and salt (if using). Whisk together until well combined. Stir in pecan halves. Pour into prepared pie crust.
Bake for ~20 to 30 minutes. The pie is done with the pie crust has turned golden brown and the filling no longer looks liquidy. A clean knife inserted in the center of the pie should come out nearly clean. (From my experience, the knife sometimes doesn’t come out completely clean, probably due to the natural sweeteners in this pecan pie recipe.)
Allow to cool completely before serving.
Don't have sorghum molasses? Honey or regular molasses might work instead.