Melt butter with sugar, in a small skillet over medium heat, and then add the pecans and a pinch of salt.
Sauté the pecans for two to three minutes, and then spread in an even layer on a piece of aluminum foil; Set aside.
Halve the hard-boiled eggs, placing the yolks into a food processor.
Add mayonnaise, pumpkin puree, salt, coriander, and pepper; blend until everything is smooth.
Empty mixture into a medium size bowl, add finely diced apple, and stir until well combined.
Place mixture into a Ziploc bag, snip off a corner with a pair of scissors, and pipe filling evenly into the hard-boiled egg-whites.
Evenly crumble the pecan mixture on top of the eggs, and then add the bacon.
Check out the full recipe here.