Surprise your guests with this fluffy twist on a holiday favorite. The combination of our Success® Boil-in-Bag Brown Rice and pecan crust with the light and fluffy pumpkin filling will have your guests coming around for a second slice!
Prepare rice according to package directions. Allow to cool completely.
Preheat oven to 375˚F. Brush a 9-inch pie plate with melted butter. Stir together rice, pecans, brown sugar and egg in a medium bowl until combined. Press into prepared pan. Bake for 15 to 20 minutes, or until set. Allow to cool completely on a wire rack.
Meanwhile, in a small saucepan set over medium heat, bring 1/2 cup cream, brown sugar and gelatin to a simmer. Cook, stirring, until sugar and gelatin dissolve. Whisk pumpkin purée, pumpkin spice and vanilla into cream mixture. Allow to cool completely.
In a separate bowl, whip remaining cream and powdered sugar until stiff peaks form. Fold one-third of cream into pumpkin mixture, then fold in remaining cream.
Spoon filling into prepared crust. Refrigerate for 4 to 6 hours, or until filling is firm and set.
Garnish pie with a sprinkle of chopped pecans and a pinch of pumpkin pie spice, if desired.