Pumpkin Rum Pie
- 1 9 inch pie shell
- 1 15 ounce can unsweetened pumpkin puree
- 3 large eggs
- 1 cup firmly packed brown sugar
- 2 tab butter melted
- 2 1/2 cups of heavy cream divided
- 1/3 cup of sour cream
- 1 1/2 teasp of ground cinnamon
- 1 1/2teasp ground ginger
- pinch of cloves
- pinch of salt
- 2 tab of dark rum
- 2 teasp vanilla extract
- 1/4 cup confectioners sugar
- 1/4 cup praline Pecans
Preheat oven 375
In the large bowl of an electric mixer, whisk teh pumpkin puree, eggs,brown sugar, melted butter, 1 1/2cups of the heavy cream, sour cream , cinnamon, ginger ,cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes and then reduce the temperature to 300. continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve,
Whip the remaining heavy cream on high until the cream starts to froth, Gradually add the coonfectioners sugar and whip on high until cream has peaks.
Spoon on the pie and dable with the pecans.
2 tab butter
1/4 cup dark brown sugar
1/2 cup chopped pecans
In a small skillet over med heat cook butter and sugar add pecans until bubbly, Remove from the heat pour into foil. When cool you can put them on the pie.