Pumpkin-Sweet Potato Pie With Sugared Pecans

• 1 can (15 ounces) solid-pack pumpkin
• 1 cup mashed sweet potatoes
• 3/4 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs, beaten
• 1-1/4 cups heavy whipping cream
• 1 can (5 ounces) evaporated milk
• 1 tablespoon dark rum
• Pastry for single-crust pie (9 inches)
• 2 cups pecan halves
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• Whipped cream

1. In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
2. Bake at 400u0b0 for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
3. In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350u0b0 for 15-20 minutes or until toasted, stirring once. Cool completely.
4. Top pie with sugared pecans and whipped cream. Refrigerate leftovers.

solidpack pumpkin, mashed sweet potatoes, brown sugar, ground cinnamon, salt, ground ginger, ground nutmeg, ground cloves, eggs, heavy whipping cream, milk, dark rum, pastry, pecan halves, brown sugar, heavy whipping cream, cream

Taken from www.tasteofhome.com/recipes/pumpkin-sweet-potato-pie-with-sugared-pecans/ (may not work)