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Butter Pecan Toffee Pumpkin Pie

['Perfect Pumpkin Pieepi:recipelink</epi:recipelink>', '1 tablespoon unsalted butter', '1 cup pecan halves', '2 tablespoons brown sugar', '2 teaspoons water', '1/4 cup toffee bits or chopped toffee bars (such as Skor or Heath)']

Melt butter in large nonstick skillet over medium-high heat. Add pecan halves, brown sugar, and water; stir until sugar forms glossy coating over pecans, about 4 minutes. Transfer to sheet of foil; cool. Chop 1/3 cup pecans and combine with 1/4 cup toffee bits or chopped toffee bars. Sprinkle over baked crust. Pour in Perfect Pumpkin Pie epi:recipelinkfilling; bake and cool as directed. DO AHEAD Can be made 1 day ahead. Cover; chill. Sprinkle 1/4 cup toffee bits or chopped toffee bars around edge of pie. Garnish with remaining pecans.</epi:recipelink>

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