Yankee Magazines Pumpkin Pie with Pecan Crunch

Ingredients

• For the pie
• 1 fully baked 9-inch pie shell (we used Erin McDowell's All-Buttah Pie Crust, also on Food52)
• 2 cups pumpkin puree
• 1/4 cup granulated sugar
• 1/2 teaspoon each cinnamon, nutmeg, and ginger
• Pinch of salt
• 3 lightly beaten eggs
• 1 tablespoon dark rum or bourbon
• 1/2 cup half-and-half
• For the pecan crunch
• 1/2 cup light brown sugar
• 3 tablespoons melted butter
• 2 tablespoons heavy cream
• 1 cup chopped pecans
• 1/2 cup pecan halves (optional)
• Whipped cream for serving (optional)

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