Yankee’s Pumpkin Pie with Pecan Crunch

Pies and Pastries Recipes

• 1 fully baked 9-inch pie shell

Heat oven to 400° F.

Filling:

• 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

Topping:

• 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)

Combine filling ingredients and pour into shell. Place pie in oven, lower heat to 350°, and bake 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.

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.

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