Ingredients:

• 1  9″ pie crust
• 1  15 oz can pumpkin puree (not pumpkin pie mix)
• 3 large eggs
• 1 cup heavy cream
• 2 Tbl melted butter
• 1/3 cup sour cream
• 3/4 cup firmly packed light brown sugar
• 1/4 cup maple syrup (I use Amber Grade B for more flavor)
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1/2 tsp salt
• pinch ground cloves
• pinch ground nutmeg
• 1 tsp vanilla extract
• 2 Tbl dark rum

If using a regular pastry crust, prebake shell.  I usually use a pecan shortbread crust which I don’t prebake.  If using the above paleo pecan crust, do not prebaked either.

Preheat oven to 350 degrees.

In large mixing bowl, whisk together all the ingredients until well incorporated.

Pour into pie shell.

Place on a cookie sheet and bake 10 minutes @ 350 degrees, then turn down oven to 300 degrees for 45-60 minutes, until edges are set and an instant read thermometer reads an interior temperature of 175 degrees.

The middle will still shake as though unset…but will firm up as the pie cools.  Dropping the temperature seems like an extra step, but in fact prevents the custard from curdling, thus preventing a weeping of the liquids when it cools, making for a runny pie filling.  Removing the pie at the correct doneness prevents the custard from becoming overdone with a resulting crack across the surface….and don’t forget that the pie continues to bake an additional few minutes after removal from the oven from residual heat.

Serve 3-4 hours later with whipped cream or a scoop of ice cream.  Store in refrigerator.