Rum Pumpkin Pie
In continuation of our pumpkin theme, I wanted to share with you my third favorite pumpkin pie recipe. Now in case you think that a third place pie is kind of anti-climatic, let me explain. My current favorite pumpkin pie recipe will be making an appearance on the actual turkey day-too late for you to make it yourself. I could make two of them, one to share with you now, but I really want to save it for the actual holiday. Silly, I know. But that is my story and I am sticking to it. My second favorite pumpkin pie recipe is actually a tart, and I was going to make it for you this week, but after making the following pie FOUR TIMES and finally getting it where I want it, I couldn’t pass up the opportunity to post it here. Rum Pumpkin Pie is most definately a holiday pie. Thanksgiving is great, but it would be very much at home on your Christmas dinner buffet. The flavor screams ‘special occasion’ and with a few minor substitutions it ends up being less calorie dense than regular pumpkin pies. Bonus! Seconds please!
I do find that this pie is a bit more rich tasting than other pumpkin pies, due to the addition of rum, and my testers agreed unanimously that it needs a scoop of plain vanilla ice cream on the side. If you use whipped cream, just make sure it isn’t too sweet. It might be a bit too much! Here is my pie, about to go in the oven. And all the crap on my counter. Ignore the box of multi-grain crackers. They didn’t go in the pie, but I needed something to settle my tummy while cooking. I highly recommend baking your pie on a sheet pan. Not only does it keep your oven clean in case of spillage, but it is infinitely easier to transfer a vessel filled with liquid across a kitchen and into a hot oven. One Year Ago: Marshmallow Pumpkin Dip
Rum Pumpkin Pie
Adapted from Eating Well
The rum extract in this recipe is optional if you want, but I found that it needs that extra boost of pure flavor without the addition of more alcohol.
1 refrigerated pie crust or homemade pie crust
In a large bowl, whisk together:
1 3/4 c pumpkin puree, or 1 can pumpkin
1-12 oz can evaporated milk, nonfat is fine
1/4 c molasses
2 T dark rum or 2 tsp vanilla
1/2 c brown sugar
1 T cornstarch
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1 tsp rum extract, optional but recommended
Place the pie crust in a deep dish pie plate, being careful not to stretch the dough. Crimp the edges and then cover with plastic wrap and leave it in the fridge while you make the filling. Once all filling ingredients are mixed together and smooth (take care to fully whisk in the cornstarch) pour carefully into cold pie crust and place on a baking sheet. Bake in a 350 degree oven for 40-50 minutes or until center is just set and no longer liquid when gently shaken. If crust is browning too quickly, tent pie with foil. Remove and cool to room temperature. Serve with whipped cream or vanilla ice cream.