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
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.
