Yankee Magazines Pumpkin Pie with Pecan Crunch
Ingredients
- For the pie
- 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
- 2 cups pumpkin puree
- 1/4 cup granulated sugar
- 1/2 teaspoon each cinnamon, nutmeg, and ginger
- Pinch of salt
- 3 lightly beaten eggs
- 1 tablespoon dark rum or bourbon
- 1/2 cup half-and-half
- For the pecan crunch
- 1/2 cup light brown sugar
- 3 tablespoons melted butter
- 2 tablespoons heavy cream
- 1 cup chopped pecans
- 1/2 cup pecan halves (optional)
- Whipped cream for serving (optional)
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