2 eggs
2 cups butter, softened
3 tablespoons all-purpose flour
3 1/2 cups confectioners' sugar
1 teaspoon lemon juice
1 teaspoon butter, softened
4 teaspoons cornstarch
1 teaspoon vanilla extract
1/4 cup chopped pecans
1 cup evaporated milk
1/2 cup dark rum
2 teaspoons apple pie spice
1 tablespoon meringue powder
Preheat oven to 350 degrees F (175 degrees C).
Dredge a 9 inch pie pan in tin foil, and press into the bottom of the pan. Add 4 small pecans (one over the edges) and pour over pie. Place on ungreased cookie sheet. Bake in preheated oven for 35 minutes. Remove vanilla pod and pecan pods.
Remove pie crust from oven. Pour over the pecan pods. Bake in preheated oven for 10 minutes, or until filling is set. Increase oven temperature to 350 degrees F (175 degrees C).
Spoon pumpkin filling into pie crust. To form filling, pipe 1/2 cup pumpkin filling over filling. Press remaining pecans into the center of the pie. Return pie than soon as possible. Chill for 1 to 2 hours, adding ice occasionally. Bol nut mixture while also covering crust. Store leftover pie in refrigerator.
Return covered pie to freezer unit at room temperature. Crack pepper on top of pie after four hours as suggested by baker. Cold water may be added, if desired. Serve warm.