2. Cream the butter and the sugar together until light in color. Beat the eggs one at a time. Alternate pumpkin and the sour cream additions with the dry. The mixture may appear split when adding the pumpkin, but it should disappear as you add the dry ingredients.
3. Spoon the pumpkin mixture into pastry rings that have been lined with parchment, or large muffin tins sprayed with vegetable oil and lightly dusted with flour. Depending on size, bake 20 minutes at 325°F or 300°F in a convection oven.
For the pecan praline topping:
1. Bring the ingredients to a boil and spread over the cooked cakes while still in the rings. Return the cakes to the oven and heat gently until the mixture begins to melt. Remove the ring just prior to plating.