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Pumpkin Pecan Pie




Source of Recipe


Internet


List of Ingredients




1 package Pillsbury Ready Made Pie Crusts
1½ cups pumpkin purée
½ cup toasted pecan halves
4 eggs
¾ cup sugar
¼ cup rum
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
1½ cups heavy cream

Recipe



1. Heat oven to 425 degrees F.

2. Line a 9-inch pie pan with one crust. Cut circles out of the second pie crust and line two or three small tart pans (3-inch diameter or smaller) with the remaining crust.

3. Combine the pumpkin purée and pecans in the bowl of a food processor and process until smooth and well blended. Scrape the pumpkin mixture into a bowl. Beat in the eggs, then add the sugar, rum, cinnamon, ginger and cloves and blend well. Add the cream and stir until completely mixed.

4. Pour the pumpkin mixture into the pastry-lined pie pan. There should be enough filling to fill the tart pans as well. If not, freeze the remaining tart-lined pans for another times.

5. Bake for 10 minutes at 425 degrees F and then reduce the heat to 300 degrees F and bake about 40 minutes longer. Serve warm or at room temperature.