Pumpkin Pecan Pie

1 1/2 c Pumpkin

1/2 c Pecan halves; toasted

4 Eggs

3/4 c Granulated sugar

1/4 c Rum

1 ts Ground ginger

1/2 ts Ground cloves

1 1/2 c Whipping cream

1 9 inch pie crust; unbaked

Recipe by: St. Louis Post-Dispatch 11/20/95 Preheat oven to 425 degrees. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended. Scrape pumpkin mixture into bowl. Beat in eggs. Add sugar, rum, cinnamon, ginger and cloves; blend well. Add cream; stir until completely mixed. Pour pumpkin mixture into pie shell. Bake 10 minutes. Reduce heat to 300 degrees; bake until a knife inserted slightly off center comes out clean, about 40 minutes longer. Serve warm or at room Gubbins.
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