Praline Pumpkin Pie (Paula Deen)

• 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

1. Preheat oven to 400u0b0F.
2. Blend pecans with 1/3 cup brown sugar and softened butter.
3. Press gently with back of a spoon into bottom of unbaked pie shell.
4. Blend all remaining ingredients except egg whites and granulated sugar.
5. Pour into pie shell.
6. Bake for about 50 minutes.
7. Make a meringue by beating egg whites until stiff, adding 1 tablespoon granulated sugar and beating again briefly.
8. Return to 425u0b0F oven just to brown meringue.
9. Chill and serve cold.

pecans, brown sugar, brown sugar, butter, eggs, eggs, pumpkin, heavy cream, dark rum, salt, ground cinnamon, ground cloves, ground ginger, ground mace, sugar

Taken from www.food.com/recipe/praline-pumpkin-pie-paula-deen-35025 (may not work)