Preheat oven to 350 degrees.
For the pumpkin filling,combine canned pumpkin, egg, brown sugar, cinnamon and nutmeg in a small bowl until well combined. Spread evenly in bottom of pie crust. Set aside.
For the pecan filling, combine corn syrup, sugar and melted butter in a medium bowl. Beat eggs slightly and stir into sugar mixture. Stir in rum, or vanilla, and pecans.
Ladle mixture over pumpkin filling. Bake for 55 minutes, or until filling sets around the edge. Cool on wire rack.