Pecan Pie in
8 small (8 ounce) pumpkins
4 large eggs
1 1/3 cup pecan halves
½ Cup sugar
¼ Cup butter
1 Tblsp dark rum or vanilla extract
1 cup maple syrup
to 350 degrees. Remove the top of each pumpkin around the stem and clean out the guts. Place pumpkins and their caps in a
large baking pan. One cup of pecans among pumpkin shells. In a quart sauce pan, melt butter. Remove from heat and add syrup,
stir till blended. Stir in eggs, sugar and rum. Divide 2/3 of the mixture among pumpkins and pour over the pecans inside.
Arrange remaining pecans on top and pour remaining mixture on top of that. Make sure all pecans are coated with the maple
mixture. Bake pumpkins for 45 minutes or until filling is set. Serve warm (not hot) or at room temperature.