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1
Place large piece of foil on work surface.
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2
Stir sugar, honey, butter and salt in heavy medium skillet over medium-low heat until sugar dissolves, butter melts and syrup comes to simmer.
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3
Add pecans.
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4
Cook until syrup turns deep caramel color and bubbles thickly, stirring nuts occasionally to coat, about 9 minutes.
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5
Scrape onto foil.
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6
Working quickly, separate nuts with spoon.
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7
Cool completely.
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8
Place in airtight container.
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9
(Can be made 3 days ahead.
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10
Store at room temperature.)
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11
Position rack in lowest third of oven and preheat to 350F.
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12
Roll out dough disk on floured surface to 12- to 13-inch round.
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13
Transfer to 9-inch-diameter glass pie dish.
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14
Fold overhang under; crimp edge, forming high-standing rim.
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15
Stir sugar and next 5 ingredients in large bowl.
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16
Whisk in pumpkin and honey, then cream and 3 eggs.
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17
Beat 1 egg in small bowl to blend.
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18
Brush inside of crust with some of beaten egg.
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19
Pour filling into crust.
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20
Bake pie until filling is slightly puffed and begins to crack at edges, covering crust with foil if browning too quickly, about 1 hour.
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21
Cool on rack.
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22
(Can be made 8 hours ahead.
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23
Store at room temperature.)
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24
Using electric mixer, beat cream and honey in medium bowl until stiff peaks form.
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25
Spoon into pastry bag fitted with star tip.
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26
Pipe rosettes of cream atop pie.
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27
Garnish with candied nuts.
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28
Serve, passing extra nuts separately.
