- 1 9-inch pie shell; unbaked
- 1½ cups pumpkin pie filling
- ½ cup pecan halves toasted
- 4 eggs
- ¾ cups granulated sugar
- ¼ cup rum
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- 1½ cups whipping cream
- Preheat oven to 425ºF.
- 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 in a preheated oven for 10 minutes.
- Reduce heat to 300ºF bake about 40 minutes longer until a knife inserted slightly off center comes out clean.
- Serve warm or at room temperature.
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