Recipe information
Yield
serves 6 to 8
Ingredients
1
/3 cup finely chopped pecans
1
/3 cup plus 1/2 cup brown sugar
2
tablespoons butter, softened
One 9-inch unbaked pie shell
3
whole eggs
2
eggs, separated
1
cup canned pumpkin
1
1/2 cups heavy cream
1
/4 cup dark rum
1
/2 teaspoon salt
1
teaspoon ground cinnamon
1
/4 teaspoon ground cloves
1
/4 teaspoon ground ginger
1
/4 teaspoon ground mace (optional)
2
tablespoons granulated sugar
Need to make a substitution?
Preparation
Preheat oven to 400 degrees. Blend pecans with 1/3 cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie shell. Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie shell. Bake for about 50 minutes. Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating. After pie has baked, remove from oven and cover with meringue. Return to 425-degree oven just to brown meringue.