Spiced Rum Pecan Pie

For a Thanksgiving showstopper, look no further than this exquisite Spiced Rum Pecan Pie. What separates this pecan pie recipe from the rest of the pack? First, we used Cane River Mammoth pecan halves, a pecan that brings both big flavor and size to the table. Second, we spiked our pie filling with spiced rum, adding aromatic warmth to an already decadent pie. 

Cane River Pecan Company has been a family-owned business since 1969.  Over fifty years ago they began harvesting fresh Louisiana pecans from their orchards along the historic Cane River.  From fresh, recipe-ready chopped pecans to huge natural whole pecan halves, Cane River offers bakers everything they could need for the holiday baking season.  They have taken all of the guess work out of which pecans to use by only offering a curated line of natural pecans to choose from; the petit and perfect Elliott pecan to the big and bold Desirable pecan half.

You can purchase Cane River Pecans online at their website. Bake from Scratch readers have the privilege of an exclusive offer! Use the promo code PECANS at checkout and receive 10% off on your first time order*. Their gorgeous gift tins make for sweet holiday presents, while their all natural Mammoth and Elliot pecans will keep the artisan baker stocked for upcoming projects in the kitchen. 

5.0 from 1 reviews
Spiced Rum Pecan Pie
Makes 1 (9-inch) deep-dish pie
  • Piecrust (recipe follows)
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (16 grams) all-purpose flour
  • 1 teaspoon (3 grams) kosher salt
  • 2 cups (672 grams) light corn syrup
  • 1½ cups (330 grams) firmly packed dark brown sugar
  • ½ cup (113 grams) unsalted butter, melted
  • 6 large eggs (300 grams), lightly beaten
  • 3 tablespoons (45 grams) spiced rum
  • 3½ cups (400 grams) Cane River Mammoth pecan halves
  1. Preheat oven to 375°F (190°C).
  2. On a lightly floured surface, roll Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Fold edges under, and crimp, if desired.
  3. In a large bowl, whisk together granulated sugar, flour, and salt. Add corn syrup, brown sugar, and melted butter, whisking until combined. Whisk in eggs and rum until well combined. Fold in pecans. Pour into prepared crust.
  4. Bake for 15 minutes. Reduce oven temperature to 300°F (150°C), and bake until set and an instant-read thermometer inserted in center registers 200°F (95°C), 1 hour and 40 minutes to 1 hour and 45 minutes more, covering with foil to prevent excess browning, if necessary. Let cool completely before serving.

5.0 from 1 reviews
Pie Crust
Makes 1 (9-inch) crust
  • 2½ cups (313 grams) all-purpose flour
  • 2 tablespoons (24 grams) granulated sugar
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) cold unsalted butter, cubed
  • ¼ cup (60 grams) ice water
  1. In the work bowl of a food processor, place flour, sugar, and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.)
  2. Turn out dough, and shape into a disk. Wrap tightly in plastic wrap, and refrigerate for at least 30 minutes. Dough may be refrigerated for up to 3 days or frozen for up to 2 months.


*Promo code valid until December 20th. Custom pecan orders are excluded from this discount. 



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