Ingredients
1 can (15 ounces) pumpkin1 cup mashed sweet potatoes3/4 cup packed brown sugar1-1/2 teaspoons ground cinnamon1/2 teaspoon salt1/2 teaspoon ground ginger1/2 teaspoon ground nutmeg1/4 teaspoon ground cloves3 large eggs, beaten1-1/4 cups heavy whipping cream1 can (5 ounces) evaporated milk1 tablespoon dark rumPastry for single-crust pie (9 inches)PECANS:2 cups pecan halves1/2 cup packed brown sugar1/4 cup heavy whipping creamWhipped cream
Preparation
In a large bowl, combine the first 8 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 in 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 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
Top pie with sugared pecans and whipped cream. Refrigerate leftovers.
