PECAN PIE IN PUMPKIN SHELLS
- 8 large (each 8 to 9 ounces) Jack-Be-Little Pumpkins
- 1 1/3 cups small pecan halves
- 1/4 cup (1/2 stick) butter
- 1 cup maple syrup
- 4 large eggs
- 1/2 cup sugar
- 1 Tbls dark rum or vanilla extract
With small knife, cut a circular hole in the top of each pumpkin around the stem. Remove and set the top aside or discard, if desired. With small spoon, scoop out the seeds. Scrape pumpkin interior to remove all fibers. Place pumpkins and their caps in large jelly-roll pan; divide 1-cup pecans among pumpkins and set aside.
Heat oven to 350 degrees F. In 1-quart saucepan; melt butter over low heat. Remove from heat; stir in maple syrup until well blended. Stir in eggs, sugar, and rum until well mixed.
Pour two-thirds of maple mixture over pecans in pumpkins. Arrange remaining pecans in pumpkins and top with remaining maple mixture. Be sure pecans are coated with maple mixture.
Bake pumpkins 45 minutes or until filling is set. Cool pumpkins slightly and transfer to serving tray. Serve warm or at room temperature.
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