I don’t know about you, but I absolutely hate the traditional pumpkin pie that always appears on Thanksgiving. About 30 years ago, when I started to really experiment with cooking, I realized it was the consistency of pumpkin pie that bothered me, not just the taste. I then made it my mission to find something that was unusual and then adapt it from there. This particular recipe is the final result – it combines toasted pecans and rum for a rich, nutty flavor, and with heavy cream instead of the traditional evaporated milk, it has a nice consistency that is fluffier than other pies. The ginger adds a bit of interest, and cuts the squashy taste of the pumpkin. Our problem was solved. Deliciously.