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1
Make the crust: Pulse the flour, brown sugar and salt in a food processor to combine.
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2
Add half of the butter and pulse until combined.
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3
Add the remaining butter and pulse until the mixture looks like coarse meal.
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4
Add 1/4 cup ice water; pulse a few more times until the dough just holds together when pinched (add up to 1 more tablespoon ice water if needed).
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5
Turn the dough out onto a piece of plastic wrap; press into a disk and wrap.
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6
Refrigerate until firm, at least 1 hour or overnight.
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7
Meanwhile, make the filling: Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes.
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8
Let cool completely; set aside.
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9
Set another baking sheet on the middle oven rack.
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10
Put the dates in a small bowl and cover with 1/2 cup boiling water; set aside 5 minutes.
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11
Transfer the dates with their soaking liquid to a food processor.
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12
Add the butter and pulse until smooth.
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13
Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour and cinnamon; pulse until smooth.
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14
Add the heavy cream and eggs; pulse until just combined.
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15
Roll out the dough into a 12-inch round on a lightly floured surface.
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16
Ease into a 9-inch pie plate, pressing the dough into the bottom and up the side.
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17
Fold the overhanging dough under itself and crimp with your fingers or a fork.
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18
Refrigerate 15 minutes.
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19
Sprinkle 3/4 cup of the toasted pecans in the prepared crust and add the filling.
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20
Transfer to the hot baking sheet in the oven and bake until the filling is set around the edge but the center still jiggles, about 1 hour.
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21
Transfer to a rack and let cool.
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22
Make the toffee sauce: Bring the butter, brown sugar, corn syrup, heavy cream and salt to a boil in a small saucepan.
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23
Reduce the heat to medium low and simmer until dark and thick, 8 to 12 minutes.
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24
Remove from the heat and let cool 3 minutes.
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25
Pour the warm toffee sauce over the pie and sprinkle the remaining 1/2 cup toasted pecans on top.
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26
Let sit until the toffee sauce sets, at least 1 hour.
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27
Photograph by Con Poulos
