Creamy Pumpkin Pecan Pie

• 1 1/2 cups pumpkin
• 1/2 cup pecans halves, toasted
• 4 large eggs
• 3/4 cup sugar granulated
• 1/4 cup rum
• 1 teaspoon ginger ground
• 1/2 teaspoon cloves ground
• 1 1/2 cups heavy whipping cream
• 1 each pie shell (9 inch) 9 inch, unbaked

1. Preheat oven to 425F (220C).
2. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended.
3. Scrape pumpkin mixture into bowl.
4. Beat in eggs.
5. Add sugar, rum, cinnamon, ginger and cloves; blend well.
6. Add cream; stir until completely mixed.
7. Pour pumpkin mixture into pie shell.
8. Bake 10 minutes.
9. Reduce heat to 300 degrees; bake until a knife inserted slightly off center comes out clean, about 40 minutes longer.
10. Serve warm or at room temp.

pumpkin, pecans, eggs, sugar, rum, ginger ground, cloves ground, heavy whipping cream, pie shell

Taken from recipeland.com/recipe/v/creamy-pumpkin-pecan-pie-5778 (may not work)