---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Pecan Pie
  Categories: Pies, Bakery
       Yield: 8 servings
  
   1 1/2 c  Pumpkin
     1/2 c  Pecan halves; toasted
       4    Eggs
     3/4 c  Granulated sugar
     1/4 c  Rum
       1 ts Ground ginger
     1/2 ts Ground cloves
   1 1/2 c  Whipping cream
       1    9 inch pie crust; unbaked
  
   Recipe by: St. Louis Post-Dispatch 11/20/95 Preheat oven to 425 degrees.
   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. Bake 10
   minutes. Reduce heat to 300 degrees; bake until a knife inserted slightly
   off center comes out clean, about 40 minutes longer. Serve warm or at room
   temperature. Yield: 8 servings. Recipe from Texas food writer Teresa
   Gubbins.
  
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