Whaleback Spiced Rum Pumpkin Pie
Ingredients for Candied Pecans: 2 tablespoons butter or margarine 1/4 cup packed brown sugar 1/2 cup pecan halves
Ingredients for Pie: 1 pie crust 9-inch (make your own or buy one)
3 tablespoons Whaleback Spiced Rum 1 can (15 oz) unsweetened pumpkin 3 large eggs, let them warm to room temp 1 cup packed brown sugar 2 tablespoons unsalted butter, melted 1 1/2 cups heavy cream 1/3 cup sour cream 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Pinch of salt 2 teaspoons vanilla extract
1. Preheat the oven to 375° F.
2. Gently press pie crust into 9 inch pan. Bake 8 minutes.
3. Make the candied pecans: Melt the butter and sugar in small pan over medium heat. Add the pecans and stir until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil and let cool.
3. Use whisking attachment for electric mixer and whisk the Whaleback Spiced Rum, pumpkin, eggs, brown sugar, melted butter, cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, and vanilla. Pour into the prepared shell. Bake for 10 minutes, and then reduce the oven temperature to 300°F. Continue baking for 38 to 45 minutes or until set. Cool then decorate with candied pecans as shown in photo or to your liking.
Serving Suggestion: Serve with whipped cream or vanilla ice cream. Sip Whaleback Spiced Rum while enjoying your pie!