Pumpkin Rum Pie

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My family and I tried this recipe for a pre Thanksgiving Day trial run. It turned out well and everyone really liked it. Especially the pecan topping. (Be sure not to overcook the topping We doubled the recipe to make two pies. We used two (Marie Calendar deep dish frozen pie shells and had enough to even fill a third.

Reading below I see that a lot of people have questions on the cooking time. Watching the show again it said:
Convection oven 375 degrees for 10 minutes then 300 degrees for 35-45 minutes
Standard oven 425 degrees for 10 minutes then 350 degrees for 35-45 minutes.

We had to add about 30 extra minutes to the cooking time. I?m not sure if this is because we cooked two at a time. You just need to keep an eye on it.

As I mentioned above overall we all really liked it. Even the next day cold for breakfast?
ENJOY??!

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The 375 degree oven setting is for convection oven baking. They mentioned this during the show. Regular oven directions were 475 degrees for 10 minutes, then 300 degrees for 35-45 minutes. Then they said convection oven was 375 for the first 10 minutes, but never mentioned what the temperature for the rest of the time was with convection. That's what I logged on to find out and saw the comments in other reviews. Please be aware I have not tested this recipe, so I gave it medium, but thought it was important to clarify the temps as much as I could.

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I watched the show today and it is supposed to be baked initially at 425, 375 forthe convection oven. Then, I suspect it is supposed to be turned down to 350, not 300 as stated in the recipe.

This seems to happen on a regular basis on this site. It is very frustrating and I think unprofessional on the part of Food Network.

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Worst pumpkin pie I ever had! This is not a Paula Deen recipe, we could not even eat it, we thru it away!

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I needed a pic recipe and viewed your show with your cousin, Johnnie and her Rum Pumpkin Pie. I watched her make it, I also observed her measurements and filling the pie crust. I then went to the internet and copied the recipe. I followed the directions and when I saw 1 1/2 cups of heavy cream I did have my doubts as I don't remember her putting in that much cream. But, I followed the recipe to the "T" and it was like "soup"!!!! the batter was way too much for the pie crust so I didn't use it all. When I tasted it, (it was also "mushy" the spices were inadequate (I think because too much cream, so I was really not happy. I couldn't understand, Paula, if you were going "yum" on the show, what happened to mine? I hope someone else has tried this and sends some "comments", or I get an e-mail that clears this up as I think even though you use someone else's recipe, it should be "checked".

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I don't think these are correct, has anyone tried this recipe yet? I cooked it at 350, and added 30 additional minutes to what it says here and it wasn't done in the center...can anyone confirm?

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I have used the same traditional pumpkin pie recipe for years however I am always looking to try new ones and I HAVE FOUND IT! The taste is totally awesome. It is not only an awesome presentation but has an out of this world taste. The whipped cream with the pralines add the final touch. I highly recommend this recipe to pumpkin pie lovers and even to those that are not too crazy about pumpkin pies. YUMMY!

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This has to be the best pumpkin pie ever! Not to much pumpkin flavor with a kick of rum absolutely to die for!

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I was looking for a new recipe this Thanksgiving and I found heaven. This pie is yummy. Recipe is precise and delicious. I made my own crust and didn't prebake as described and it came out perfect. The added touch with the praline pecans sprinkled on with the whipped cream and the flavor of the dark rum was a hit cant wait to use this recipe in a pumpkin bakeoff at my county fair!