Preheat oven to 350°. Put the dates in a small bowl and cover with 1/2 cup boiling water. Set aside for 5 minutes.

Roll out dough and place in 9" pie pan. Refrigerate until filling is prepared.

Spread pecans on a baking sheet and bake until lightly toasted, about 5 minutes. Set aside.

Transfer dates and their soaking liquid to a food processor. Add 4 Tablespoons butter and pulse until smooth. Add the pumpkin puree, corn syrup, brown sugar, vanilla, flour, cinnamon, ginger and cloves. Pulse until smooth. Add heavy cream and eggs; pulse until combined.

Place pie pan on a baking sheet. Sort through pecans and save whole pieces for the topping. Sprinkle remaining 3/4 cup of pecan pieces in the prepared crust and add the filling. Bake in 350° oven until filling is set around the edges, but the center still jiggles slightly, about one hour. Transfer to a rack and let cool

When pie is cool, make the toffee sauce. Combine butter, brown sugar, corn syrup, heavy cream and salt in a small saucepan. Heat on high until boiling, Reduce heat to medium low and let simmer until dark and thick, about 8 minutes. Remove from heat and let cool 3 minutes. Pour warm toffee sauce over the pie and place the remaining pecans around the top in a design. Set aside until toffee sets at least one hour.  Serve pie or refrigerate overnight.

Oven Temperature: 350°F