1 Unbaked pie crust (9″),
-chilled
2 c Regular canned pumpkin
1 c Sugar
1 c Heavy cream
2 Extra large eggs, plus 1
-yolk, beaten together
1/3 c Dark rum (or brandy, if you
-prefer)
1/2 Teasp each, salt, cinnamon,
-and ginger
1/4 Teasp nutmeg
1 1/3 c Pecans
Combine pumpkin, sugar, cream, eggs, rum (or brandy) and spices. Using
electric mixer at low speed, mix until well blended. Pour filling into
chilled pie shell and sprinkle with pecans. Bake in preheated 425 degree
oven for 15 minutes. Reduce heat to 350 degrees and bake for 30-40 minutes
more or until filling is completely set. (Watch out for pie crust edges
getting too dark.) Cool pie and serve with whipped cream sweetened with
dark honey (1 tablesp. honey to 1 cup cream).
Note: This is definitely not for someone who is watching his/her fat
content – but then it is Thanksgiving. I also use Cool Whip instead of the
sweetened whipped cream sometimes – either way it’s still delicious.
Yields
1 Servings