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Pumpkin Pecan Pie



---------- Recipe via Meal-Master (tm) v8.05

Title: Pumpkin Pecan Pie
Categories: Pies, Bakery
Yield: 8 servings

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
temperature. Yield: 8 servings. Recipe from Texas food writer Teresa
Gubbins.

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