Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
03Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
04Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
05Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.