Pumpkin Rum Pie with Praline Pecan Topping Recipe - Paula Deen

Ingredients

• 1 (9 inch) pre-made pie shell
• 1 (15 oz) can unsweetened pumpkin puree
• 3 large at room temperature eggs
• 1 cup firmly packed light brown sugar
• 4 tablespoons melted and cooled unsalted butter
• 2 1/2 cups divided heavy cream
• 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 confectioner's sugar
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup chopped pecans