Pecan Pumpkin Pie

Recipe Ingredients

1		Single crust pastry for one 9" pie
1/3 cup	65g / 2.3oz	Granulated sugar
1 cup	328g / 11oz	Dark or light corn syrup
2 tablespoons	30ml	Dark rum
2 tablespoons	30ml	Unsalted butter
3		Eggs
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Salt
1		Pumpkin - (15 oz)
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground cloves
1/2 teaspoon	2.5ml	Ground nutmeg
1 1/2 cups	219g / 7.7oz	Pecan halves
		Sweetened whipped cream

Recipe Instructions

Roll pastry dough to fit 9-inch pie plate. Fit into pan; crimp edges. Refrigerate while preparing filling. Preheat oven to 300 degrees.

Put sugar in heavy saucepan. Cook, stirring frequently, over medium heat, until sugar melts and turns medium-brown, about 10 minutes. Add corn syrup; mixture will solidify briefly but keep stirring until it melts and becomes smooth, 5 to 7 minutes. Mix in rum and butter; cook 1 minute. Remove from heat; let cool 2 to 3 minutes.

Mix eggs, vanilla and salt in large bowl. Slowly whisk in hot syrup mixture. Combine pumpkin, cinnamon, cloves and nutmeg in medium bowl. Add 1 1/4 cups of the syrup mixture to pumpkin mixture. Pour into pie shell. Arrange nuts over top; drizzle remaining syrup mixture over pecans. Bake until filling is set and knife inserted in center comes out clean, 55 to 65 minutes.

Let cool on wire rack. Serve with sweetened whipped cream.

Yield: 1 pie.

Source:
St. Louis Post-Dispatch - 11-23-1998

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