Yield:
8 servingsFor the Pie:
Ingredients
1 fully baked 9-inch pie shell
2 cups pumpkin puree
1/4 cup granulated sugar
1/2 teaspoon each cinnamon, nutmeg, and ginger
pinch of salt
3 lightly beaten eggs
1 tablespoon dark rum or bourbon
1/2 cup half-and-half
Instructions
Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.
For the Pecan Crunch:
Ingredients
1/2 cup light brown sugar
3 tablespoons melted butter
2 tablespoons heavy cream
1 cup chopped pecans
1/2 cup pecan halves
whipped cream for serving (optional)
Instructions
Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Decorate with pecan halves. Protect crust rim with a ring of foil or a specialty crust protector (available at cookware stores) and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly. Again let cool. Serve with whipped cream if desired.
