Pumpkin Rum Pie

Name: Pumpkin Rum Pie
Ingredients: 1 (9-inch) premade pie shell; 1 (15-ounce) can unsweetened pumpkin puree; 3 large eggs, at room temperature; 1 cup firmly packed light brown sugar; 2 tablespoons unsalted butter, melted and cooled; 2 1/2 cups heavy cream, divided; 1/3 cup sour cream; 1 1/2 teaspoons ground cinnamon; 1 1/2 teaspoons ground ginger; Pinch ground cloves; Pinch ground nutmeg; Pinch salt; 2 tablespoons dark rum; 2 teaspoons vanilla extract; 1/4 cup confectioners' sugar; 1/4 cup Praline Pecans, recipe follows; 2 tablespoons butter or margarine; 1/4 cup firmly packed dark brown sugar; 1/2 cup chopped pecans

19 ingredients

15 steps

Ingredients

1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

Directions

1

Preheat the oven to 375 degrees F.
2

Partially bake the pie shell, according to the package directions.
3

In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla.
4

Pour into the shell.
5

Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes.
6

Cool to room temperature and refrigerate until ready to serve.
7

With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth.
8

Gradually add the confectioners' sugar and whip on high until the cream stands in peaks.
9

Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
10

A viewer, who may not be a professional cook, provided this recipe.
11

The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
12

In a small skillet melt the butter and sugar over medium heat.
13

Add the pecans, stirring until bubbly; about 5 minutes.
14

Remove from the heat and pour onto aluminum foil.
15

When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.