What You Need:

 

3/4 C brown sugar, packed and divided

1/3 C pecan, chopped fine

2 T butter, melted

1 (9 in) unbaked pie shell

3 eggs

1 C canned pumpkin

1 t rum extract

3/4 t cinnamon

1/2 t salt

1/4 t ginger

1 1/2 C heavy whipping cream

 

How to Make It:

 

Combine 1/4 C of the brown sugar with the pecans in a medium size mixing bowl.

Add the butter and mix until completely combined.

Press the mixture into the bottom of the unbaked pie crust.

Break the eggs into a large mixing bowl.

Stir in the pumpkin, extract, cinnamon, salt and ginger.

Add the remaining brown sugar and stir until completely combined and smooth.

Use a rubber spatula to fold in the whipping cream.

Pour the pumpkin mixture into the prepared pie crust.

Set the oven to 400 degrees and allow the oven to heat up.

When the oven is ready bake the pie for 10 minutes.

Reduce the heat and continue baking 40 minutes or until a knife inserted in the center of the pie comes out clean.

Cool the pie on a wire rack before cutting.

Garnish with extra pecans and whipped topping.

 

Serving Size:  8

 

Without the pumpkin pie autumn and especially Halloween or Thanksgiving dinner just would be the same. 

 

This is a new twist on an old favorite.  Remember to refrigerate any leftovers, if you’re lucky enough to have any, that is.