Pumpkin Rum Pie Recipe | Food Network UK

Ingredients

• 1 (22.5-cm) premade pie shell
• 55g praline pecans, recipe follows
• 1 (425g) tin unsweetened pumpkin puree
• 30g butter or margarine
• 3 large eggs, at room temperature
• 56g firmly packed dark brown sugar
• 335ml double cream, divided
• 75ml sour cream
• 1 1/2 tsps ground cinnamon
• 1 1/2 tsps ground ginger
• Pinch ground cloves
• Pinch ground nutmeg
• Pinch salt
• 2 tbsps dark rum
• 2 tsps vanilla essence
• 75g icing sugar
• For the praline pecans
• 100g chopped pecans
• 200g firmly packed light brown sugar
• 30g unsalted butter, melted and cooled