In heavy-bottomed saucepan, mix milk, rice, 2/3 cup of the sugar and salt. Bring to a simmer over medium-high heat. Reduce heat to low; cover; simmer, stirring occasionally, 20 minutes. Add apple; cook, covered, 20 minutes or until tender.
Meanwhile, in small saucepan, heat remaining 1/3 cup sugar and 2 tablespoons water over high heat. Boil until light amber in color, about 5 to 7 minutes.
Line baking sheet with foil; grease foil. Spread pecans on foil. Pour sugar mixture over pecans. Let cool; break or chop into small pieces.
In bowl, whisk maple syrup and eggs. Stir rum, allspice and nutmeg into rice mixture. Whisk small amount of rice mixture into maple syrup mixture. Stir maple syrup mixture back into rice mixture; cook until thickened (160 degrees F), about 3 minutes. Divide among 8 cups. Top with sugared pecans.