Pecan Pumpkin Pie
Author: St. Louis Post-Dispatch
  • 1 single crust pastry for one 9" pie
  • 1/3 Cup granulated sugar
  • 1 Cup dark or light corn syrup
  • 2 Tablespoons dark rum
  • 2 Tablespoons unsalted butter
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 can pumpkin (15 ounces)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 Cups pecan halves
  • sweetened whipped cream
  1. Roll pastry dough to fit 9-inch pie plate. Fit into pan; crimp edges.
  2. Refrigerate while preparing filling. Preheat oven to 300 degrees.
  3. Put sugar in heavy saucepan. Cook, stirring frequently, over medium heat, until sugar melts and turns medium-brown, about 10 minutes. Add corn syrup; mixture will solidify briefly but keep stirring until it melts and becomes smooth, 5 to 7 minutes. Mix in rum and butter; cook 1 minute.
  4. Remove from heat; let cool 2 to 3 minutes.
  5. Mix eggs, vanilla and salt in large bowl. Slowly whisk in hot syrup mixture. Combine pumpkin, cinnamon, cloves and nutmeg in medium bowl. Add 1 1/4 Cups of the syrup mixture to pumpkin mixture. Pour into pie shell.
  6. Arrange nuts over top; drizzle remaining syrup mixture over pecans. Bake until filling is set and knife inserted in center comes out clean, 55 to 65 minutes.
  7. Let cool on wire rack. Serve with sweetened whipped cream.
  8. Yields 1 pie.
Pumpkin pie and pecan pie are both favorites for dinner on Thanksgiving Day. This recipe, adapted by the Chicago Tribune from a now-closed restaurant called the Montana Street Cafe, combines the two.
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