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1
Preheat the oven to 375 degrees F.
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2
Partially bake the pie shell, according to the package directions.
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3
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla.
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4
Pour into the shell.
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5
Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes.
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6
Cool to room temperature and refrigerate until ready to serve.
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7
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth.
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8
Gradually add the confectioners' sugar and whip on high until the cream stands in peaks.
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9
Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
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10
A viewer, who may not be a professional cook, provided this recipe.
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11
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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12
In a small skillet melt the butter and sugar over medium heat.
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13
Add the pecans, stirring until bubbly; about 5 minutes.
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14
Remove from the heat and pour onto aluminum foil.
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15
When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
