Pumpkin Rum Pie

By keledru

Ingredients

• 1 (9-inch) premade pie shell
• 1 (15-oz) can unsweetened pumpkin puree
• 3 large eggs at room temperture
• 1 cup firmly packed light brown sugar
• 2 tbsp unsalted butter, melted and cooled
• 2-1/2 cups heavy cream, divided
• 1/3 cup sour cream
• 1-1/2 tsp ground cinnamon
• 1-1/2 tsp ground ginger
• Pinch ground cloves
• Pinch ground nutmeg
• Pinch salt
• 2 tbsp dark rum
• 2 tsp vanilla extract
• 1/4 cup confectioners sugar
• 1/4 cup Praline Pecans, recipe follows

Details

Servings 8
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

Preheat oven to 375 degrees
Partially bake pie shell according to package directions
In large bowl of electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter
1-1/2 cups of the heavy cream, sour cream, cinnamon, nutmeg, cloves, salt, dark rum, and vanilla. Pour into pie shell. Bake for 10 minutes and then reduce oven temperture to 300 degrees., Continue baking for 35 to 45 minutes. Cool to room temperture and refrigerate until ready to serve.
With whisk attactment of electric mixer, whip remaining heavy cream on high speed until cream starts to froth. Gradually add confectioners sugar and whip on high until cream starts to stand in peaks. Either spoon or pipe whipped cream around edges of pie and garnish with Praline Pecans.

PRALINE PECANS
2 tbsp butter
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

In a small skillet melt the butter and sugar over medium heat. Add pecans, stirring until bubbly, about 5 minutes. Remove from heat and pour onto aluminum foil. When pecans are cool, crumble into small pieces and sprinkle on top of whipped cream.