INGREDIENTS

INSTRUCTIONS

Roll out the dough 1/8 inch thick on a lightly floured surface and
fit it into a 9-inch (1-quart) pie tin. Crimp the edge of the dough
decoratively and chill the shell for 30 minutes.
In a heavy saucepan cook the sugar over low heat, undisturbed, until
it is melted, cook it over moderately low heat, swirling the pan
occasionally, until it is a deep caramel color, and stir in the corn
syrup, stirring the mixture until it is combined well. Add the rum
and the butter and cook the mixture for 1 minute. Remove the pan from
the heat and let the mixture cool until it stops bubbling.
In a bowl whisk together the eggs, the vanilla, and a pinch of salt
and add the syrup mixture in a stream, whisking. In another bowl
whisk together the pumpkin puree and the ginger and whisk in 1 1/4
cups of the egg mixture. Pour the pumpkin mixture into the prepared
shell, arrange the pecan halves decoratively on the mixture, and
spoon the remaining egg mixture over the pecans. (The pecans will
float to the top.) Bake the pie in the middle of a preheated 350F.
oven for 45 to 50 minutes, until the filling is set and the crust is
pale golden, let it cook, and serve it warm or at room temperature
with the whipped cream.
Gourmet October 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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