Directions

• Preheat oven to 350F. Start by preparing pumpkin. Cut in half. Remove seeds and stringy part of pumpkin. Sprinkle with salt and olive oil and roast until pumpkin is very tender, about 3040 minutes depending on pumpkin size.
• When pumpkin is done, remove from oven and let cool. Scoop out flesh and add to a large mixing bowl and add about 1 cup of water. Puree the pumpkin in the bowl.
• Prepare crust in the food processor with the regular blade or in a mixing bowl with a pastry knife or fork.
• Add flour, sugar, salt, and butter to food processor or large mixing bowl. Pulse in the food processor or cut in butter with pastry knife or fork until mixture is grainy.
• Add enough cold rum so that the mixture just comes together. Refrigerate while you make the filling.
• On a cookie sheet, roast the walnuts or pecans in a 350F oven until they are fragrant and lightly browned, about 810 minutes.
• Combine all filling ingredients in a large mixing bowl and whisk until combined.
• Take well-chilled dough from the fridge and place between two layers of wax paper. Press the dough into a disc and then roll out so it's slightly larger than the pie plate, about 1/2 inch thick.
• Remove the top layer of paper and place the dough in the pie plate. Gently press the dough into the plate. Carefully remove the top layer of paper, trying not to tear the dough. Crimp the pie crust.
• Place the roasted nuts on top of the crust and then pour in the filling.
• Bake at 350F for 4555 minutes, or until filling is firm and knife is clean when inserted in the middle of the pie.
• Let cool and enjoy with fresh whipped cream, if desired.