Roll out pie dough to a 13 inch round. Place into a 9-inch lightly floured glass pie plate.
Trim dough to ½ inch overhang and tuck overhang behind flush with the rim of the plate. Flute edges. Refrigerate while mixing filling.
Preheat oven to 325 ℉.
Set aside 1 cup of pecan halves for decorating the top of the pie. Roughly chop the remaining 3 cups. Stir together the eggs, brown sugar, syrups, melted butter, vanilla and rum. Add in the chopped pecans and stir until coated. Pour into pie shell.
Arrange the remaining pecans on the surface of the filling.
If you have any remaining pie crust, roll thinly and cut out maple leaf shapes. Place on top of pecans and brush with an egg white and sprinkle with sanding sugar.
Place pie on parchment lined baking sheet and bake until the filling is just set and crust is golden brown, at least 60 minutes and up to 80 minutes.
Transfer pie plate to a cooling rack and let pie cool completely before cutting.
Recipe by Chateau Elma at https://www.chateauelma.com/maple-pecan-pie