Preheat oven to 350°F and place pie crust into a 9-inch tart pan and remove crust overhang. Place crust in fridge to chill while you prepare the filling.
In a bowl, whisk together corn syrup, brown sugar, eggs, butter, vanilla, salt, and rum (if using). Whisk until smooth.
Add chopped pecans to the rest of the filling ingredients and stir to combine. Pour into prepared crust. Add pecan halves on top in desired pattern.
Bake for 45-50 minutes or until filling is bubbling and edge of crust is golden brown.
Allow to cool at least 15 minutes before slicing. Serve warm or room temperature with whipped cream or ice cream.
Rum: I used Doctor Bird Jamaica Rum, which is the same rum I used in my brown butter rum cake. You can use any spiced rum, dark rum, or light rum that you enjoy! For a stronger rum flavor, you can bump up the rum to 2 tablespoons.