Preheat oven to 400 F.
Blend pecans with 1/3 cup brown sugar and softened butter.
Press gently with back of a spoon into bottom of unbaked pie shell.
Blend all remaining ingredients except egg whites and granulated sugar.
Pour into pie shell.
Bake for about 50 minutes.
Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
Return to 425 F oven just to brown meringue.
Chill and serve cold.
Ingredients:
1/3 cup finely chopped pecans
1/3 cup brown sugar, plus
1/2 cup brown sugar, divided
2 tablespoons butter, softened
1 (9 inch) unbaked pie shells
3 whole eggs
2 eggs, separated
1 cup canned pumpkin
1 1/2 cups heavy cream
1/4 cup dark rum
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 teaspoon ground mace (optional)
2 tablespoons granulated sugar
Steps/Methods:
Preheat oven to 400 F.
Blend pecans with 1/3 cup brown sugar and softened butter.
Press gently with back of a spoon into bottom of unbaked pie shell.
Blend all remaining ingredients except egg whites and granulated sugar.
Pour into pie shell.
Bake for about 50 minutes.
Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
Return to 425 F oven just to brown meringue.
Chill and serve cold.
