Pumpkin Pie

FOR THE PRALINE PECANS:
Insert a toothpick into each of the pecans. Set aside.

Combine the sugar and water in a saucepan and stir over low heat to dissolve the sugar. Bring to a boil and boil until golden, about 5-7 minutes. Using the toothpick, quickly dip each pecan into the toffee. Place pecans on an oiled wire rack to set, about 2 minutes. Preheat oven to 350 degrees F.

FOR THE FILLING:
Whisk together the eggs and brown sugar in a bowl. Add the syrup and mix until smooth. Stir in the cream, pumpkin puree, rum, nutmeg and salt. Combine thoroughly. Pour into the prepared pastry shell; bake for 35-40 minutes, until firm to the touch in the middle. Let cool before decorating with the Praline Pecans.