Preheat the oven to 325°F (160°C). Set a wire cooling rack on top of a rimmed baking sheet.

Slice the summer sausage into 16 even rounds, about ½ inch (1 cm) thick. Arrange them on the rack in a single layer and bake for 15 minutes, or until the edges start to darken.

Meanwhile, add the pumpkin puree, cream cheese, 1 teaspoon of thyme and a pinch of salt and pepper to a food processor. Blend until smooth, then set aside.

Melt the butter in a small skillet over medium heat. Add the chopped pecans and sweetener and cook for 5-10 minutes, stirring often, until the nuts are toasted and caramelized. Spoon them onto parchment paper, wax paper or a silicone mat to cool and harden.

Let the sausage cool slightly, then blot any excess grease with paper towels and arrange the slices on a serving platter.

Top each slice with a spoonful of the pumpkin mixture, a few pieces of caramelized pecan and a few fresh thyme leaves. Serve warm.