Pumpkin-Sweet Potato Pie with Sugared Pecans

Directions

• In a large bowl, combine the first 8 ingredients. Add the eggs, cream, milk and rum; mix well. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Pour pumpkin mixture into pastry.
• Bake at 400° for 40-45 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack.
• In a small bowl, combine the pecans, brown sugar and cream. Spread into a greased 15x10x1-in. baking pan. Bake at 350° for 15-20 minutes or until toasted, stirring once. Cool completely.
• Top pie with sugared pecans and whipped cream. Refrigerate leftovers.