cheese, room temperaturePreheat oven to 350 degrees F.
Combine all topping ingredients in a medium bowl. Set aside.
In a medium bowl, mix cream cheese, sugar, salt, vanilla, and egg until combined. Pour into pie shell. Top with chopped pecans. Pour topping over pecans. Bake for 45 minutes. Serve warm or at room temperature.
I also made a traditional pecan pie...for this one, I used the same recipe that my Great-Grandma used. Her neighbor had a pecan tree that leaned over the fence into her yard. She would ask me to gather the pecans and then help her shell them. This is definitely one of my very favorite holiday desserts.
:, chilled sauce, warmed, for garnishFor the cake: Preheat the oven to 375 degrees F.
Line a 15 by 10 by 1-inch baking sheet with parchment paper. Spray the parchment with nonstick cooking spray.
Sift the flour, cinnamon, ginger, and allspice into a small bowl. In a separate bowl, beat the egg yolks, granulated sugar, and brown sugar until very thick. Add the pumpkin to the egg mixture and combine at a low speed until incorporated. Add the dry ingredients and beat at a low speed until mixed. In a separate bowl, beat the egg whites and salt until stiff but not dry. Fold into the cake batter, stirring with a spatula, until most of the white streaks are gone.
Spread the batter onto a baking sheet and smooth out. Transfer baking sheet to the oven and bake until a tester comes out clean, about 15 to 18 minutes. While the cake is hot, dust generously with powdered sugar. Loosen the edges and turn the cake out onto a kitchen towel. Fold the towel over the edge of the cake and roll up. Cool completely, edge down, for 1 hour in the refrigerator.
For the filling: Soften the gelatin in the rum. Stir over low heat until the gelatin dissolves. Cool. Beat the chilled whipping cream and powdered sugar in a large bowl until peaks form. Fold in the gelatin and 6 tablespoons English toffee pieces.
To assemble, unroll the cake and sprinkle with 4 tablespoons of English toffee pieces. Spread the filling over the toffee. Start at 1 long side of the cake roll and, using the towel as an aid, roll up the cake to encase the filling. Place the cake, seam side down, on a platter.
Trim the ends of the cake at a slight diagonal. Dust the cake with powdered sugar. Spoon some warm caramel sauce and the remaining toffee chips over the top of the cake. To serve, use a serrated knife to cut the cake crosswise into 1-inch thick slices. Drizzle more sauce on each slice and serve.
I normally LOVE Paula Deen, but I was a little disappointed in this cake. Don't get me wrong, it was delicious - but I think I was hoping for a little bit more than what it turned out to be. First, it called for Rum...which is fine. I made a special trip to the state liquor store and wandered blindly for a few minutes before asking someone to tell me what I needed. This was actually my first experience with Rum...did you know it smells like cleaning products mixed with gasoline? Anyway, unless you are accustomed to the boozey flavor and appreciate it more than I do, then I suggest leaving it out entirely. It was way too strong, and I, personally, would have liked it better without. 
