Yankee Magazine’S Pumpkin Pie With Pecan Crunch

• For the pie
• 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
• 2 cups pumpkin puree
• 1/4 cup granulated sugar
• 1/2 teaspoon each cinnamon, nutmeg, and ginger
• Pinch of salt
• 3 lightly beaten eggs
• 1 tablespoon dark rum or bourbon
• 1/2 cup half-and-half
• For the pecan crunch
• 1/2 cup light brown sugar
• 3 tablespoons melted butter
• 2 tablespoons heavy cream
• 1 cup chopped pecans
• 1/2 cup pecan halves (optional)
• Whipped cream for serving (optional)

1. Combine filling ingredients and pour into pre-baked shell. Bake at 350 degrees for 10 minutes. Turn heat down to 325 degrees and continue to bake until set, about 40 minutes more. Pie is ready when a knife blade inserted 1-1/2 inches in from the edge emerges clean. The center of the pie may still quiver gently. Place on a rack and let cool completely.
2. Shortly before serving, heat broiler. Combine brown sugar, butter, cream, and chopped nuts and spread over pie. Optionally: Decorate with pecan halves (be sure to nestle them down into the brown sugar mixture). Protect crust rim with a ring of foil and place pie about 6 inches below broiler. Keep oven door ajar. Broil, turning frequently, for about 5 minutes or until topping is dark brown and bubbly (watch carefully!). Again let cool. Serve with whipped cream if desired.

shell, pumpkin puree, granulated sugar, cinnamon, salt, eggs, dark rum, crunch, light brown sugar, butter, heavy cream, pecans, pecan halves, serving

Taken from food52.com/recipes/65258-yankee-magazine-s-pumpkin-pie-with-pecan-crunch (may not work)