1 1/2 c Pumpkin
1/2 c Pecan halves; toasted
4 Eggs
3/4 c Granulated sugar
1/4 c Rum
1 ts Ground ginger
1/2 ts Ground cloves
1 1/2 c Whipping cream
1 9 inch pie crust; unbaked
Recipe by: St. Louis Post-Dispatch 11/20/95 Preheat oven to 425 degrees. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended. Scrape pumpkin mixture into bowl. Beat in eggs. Add sugar, rum, cinnamon, ginger and cloves; blend well. Add cream; stir until completely mixed. Pour pumpkin mixture into pie shell. Bake 10 minutes. Reduce heat to 300 degrees; bake until a knife inserted slightly off center comes out clean, about 40 minutes longer. Serve warm or at room Gubbins. —–