Happy Holidays: Pie Recipe

Technically this was from our Thanksgiving feast this year, but its still applicable I say!

BTW, this here pie...I made it FROM SCRATCH. I cooked real raw pumpkin and the whole business. Made the whipped cream on top from scratch, made the praline pecans from scratch. Oh, I guess I did not make the crust XD BTW, one small pumpkin-pie pumpkin makes enough puree for 3 standard sized pies! It freezes well also, so I cooked 2 for this meal and the puree for the last one is frozen until Christmas dinner.

It's a rum pumpkin pie (next time more rum is going into it, couldn't even taste it in there). Everyone thought it was the best pumpkin pie they'd ever tasted, so yay! Recipe here:

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Ingredients

* 1 (9-inch) premade pie shell
* 1 (15-ounce) can unsweetened pumpkin puree
* 3 large eggs, at room temperature
* 1 cup firmly packed light brown sugar
* 2 tablespoons unsalted butter, melted and cooled
* 2 1/2 cups heavy cream, divided
* 1/3 cup sour cream
* 1 1/2 teaspoons ground cinnamon
* 1 1/2 teaspoons ground ginger
* Pinch ground cloves
* Pinch ground nutmeg
* Pinch salt
* 2 tablespoons dark rum
* 2 teaspoons vanilla extract
* 1/4 cup confectioners' sugar
* 1/4 cup Praline Pecans, recipe follows

Directions

Preheat the oven to 375 degrees F.

Partially bake the pie shell, according to the package directions.

In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.

With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Praline Pecans:

* 2 tablespoons butter or margarine
* 1/4 cup firmly packed dark brown sugar
* 1/2 cup chopped pecans

In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.