triticale - the wheat / rye guy

Pecan-Rum Pumpkin Pie

Here's another winner from the wee wifey's collection of Blue Ribbon Recipes; sure to make as big an impression on your guests as it does on contest judges.

Honey Pecans for Garnish:
1 cup pecan halves
1/4 cup honey
3/4 cup water
3 tablespoons sugar
1 cup vegetable or peanut oil

In a saucepan, combine pecans, honey, and water, and boil for 5 minutes. Drain pecans and return them to the empty saucepan. Sprinkle with sugar and toss over medium heat for 1 minute. Remove from heat and continue tossing pecans with sugar until they are evenly coated. Set pecans on wax paper for 15 minutes to dry.

Heat oil to 375 F and deep-fry pecans for 2 minutes. Remove with a slotted spoon and dry on a linen towel (as they would get paper towel fibers stuck all over them).

Sugar Icing
4 tablespoons butter
3 tablespoons dark rum
powdered sugar

Beat butter with rum; add enough confectioners' sugar to make a stiff icing of piping consistency.
Note: You may use whipped cream in place of icing, but really shouldn't

Filling:
1 cup pecans -- coarsely chopped
1/2 cup plus 2/3 cup packed light brown sugar
3 tablespoons butter -- at room temperature
1 cup evaporated milk
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon nutmeg
1 cup cooked pumpkin (canned is 0.K.)
2 eggs
3 tablespoons dark rum
1/2 teaspoon ginger
1 baked 9-inch pie shell

Preheat oven to 450 F.

Mix chopped nuts, 1/2 cup brown sugar, and butter; spread in bottom of pie crust. Blend milk with cinnamon, salt, cloves, and nutmeg. Mix pumpkin with eggs, 2/3 cup brown sugar, rum, and ginger Then mix together with milk and spices. Carefully spoon filling into baked pie crust. Bake 10 minute. at 450 F, then reduce oven heat to 350 F and bake for 35 to 45 minutes longer, or until filling is set. Let cool completely. Garnish with sugar frosting and pecan halves.

Posted by triticale at April 8, 2006 09:05 AM | TrackBack