PUMPKIN-SWEET POTATO PIE WITH SUGARED PECANS

Pumpkin-Sweet Potato Pie With Sugared Pecans image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 18

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

Steps:

In a large bowl, combine the first eight 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. Bake at 400° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack.
In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans; serve with whipped cream. Refrigerate leftovers.