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UNCLE DAVE'S RUM PUMPKIN PIE version 2




Source of Recipe


from Cooking Section, December 2001


List of Ingredients




WET INGREDIENTS:
2 eggs (beaten)
One and one-half cups pureed cooked pumpkin
One and two-thirds cups light cream
2 tablespoons rum or bourbon
DRY INGREDIENTS:
Two-thirds cup sugar
One-half teaspoon salt
One and one-half teaspoon ground cinnamon
One-half teaspoon ginger
One-half teaspoon nutmeg
One-fourth teaspoon allspice
One-fourth teaspoon cloves
One 9-inch pie shell
TOPPING:
One-half cup tightly packed brown sugar
6 tablespoons butter
One and one-half cups shelled pecans


Recipe



Heat sugar and butter in a large skillet on medium heat. Stir until the sugar dissolves. Add the pecans and brown, turning to coat them evenly. Remove from heat and cool.

Preheat the oven to 425 degrees.

Combine all the wet ingredients and stir to mix. Combine the dry ingredients. Pour into the wet mixture and mix well. Pour into the pie shell. Bake for 15 minutes, then reduce the oven temperature to 350 and bake for 20 minutes. Add the topping and bake another 10 minutes.