Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce

You can bake the pumpkin pie a day in advance; let it cool, then cover with plastic wrap and refrigerate until ready to serve. You can also make the caramel sauce ahead; let it cool to room temperature, then cover and refrigerate for up to 3 days. Just before serving, reheat the sauce in the microwave in 15-second intervals, stirring after each interval, until warm.