1 9-inch pie shell; unbaked
1½ cups pumpkin pie filling
½ cup Pecan Valley Pecan Halves; toasted
¾ cups granulated sugar
¼ cup rum
1 teaspoon ground ginger
½ teaspoon ground cloves
1½ cups whipping cream
1. Preheat oven to 425ºF.
2. Combine pumpkin and pecans in bowl of a food processor; process until smooth and well blended. Scrape pumpkin mixture into bowl. Beat in eggs. Add sugar, rum, cinnamon, ginger and cloves; blend well. Add cream; stir until completely mixed. Pour pumpkin mixture into pie shell.
3. Bake in a preheated oven for 10 minutes.
4. Reduce heat to 300ºF bake about 40 minutes longer until a knife inserted slightly off center comes out clean.
5. Serve warm or at room temperature.