Ingredients

　　1/3 cup finely chopped pecans

　　1/3 cup plus 1/2 cup brown sugar

　　2 tablespoons butter, softened

　　One 9-inch unbaked pie shell

　　3 whole eggs

　　2 eggs, separated

　　1 cup canned pumpkin

　　1 1/2 cups heavy cream

　　1/4 cup dark rum

　　1/2 teaspoon salt

　　1 teaspoon ground cinnamon

　　1/4 teaspoon ground cloves

　　1/4 teaspoon ground ginger

　　1/4 teaspoon ground mace (optional)

　　2 tablespoons granulated sugar

　　Preheat oven to 400 degrees. Blend pecans with 1/3 cup brown sugar and softened butter. Press gently with the back of a spoon into bottom of pie shell. Blend all remaining ingredients except egg whites and granulated sugar. Pour into pie shell. Bake for about 50 minutes. Make a meringue by beating egg whites until stiff, adding the granulated sugar while beating. After pie has baked, remove from oven and cover with meringue. Return to 425-degree oven just to brown meringue.

　　Paula Deen's Kitchen Classics