Photo: Pumpkin Rum Pie Recipe
Ingredients
- 1 (9-inch) premade pie shell
- 1 (15-ounce) can unsweetened pumpkin puree
- 3 large eggs, at room temperature
- 1 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 1/2 cups heavy cream, divided
- 1/3 cup sour cream
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- Pinch ground cloves
- Pinch ground nutmeg
- Pinch salt
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1/4 cup confectioners' sugar
- 1/4 cup Praline Pecans, recipe follows
Directions
Preheat the oven to 375 degrees F.
Partially bake the pie shell, according to the package directions.
In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Praline Pecans:
- 2 tablespoons butter or margarine
- 1/4 cup firmly packed dark brown sugar
- 1/2 cup chopped pecans
In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
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By adgal715_6229810
Tulsa, OK
on November 25, 2012
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If you're a pumpkin pie fan you'll love it. If you're not, this won't change your mind...but you'll like it better than the usual. I followed the recipe exactly. I think that's important if you want to give a true review about a recipe. At first taste I can say the first thing I thought of a rich spicy rum flavor of a good egg nog...but underneath it I could still taste the pumpkin...not a plus in my opinion. The praline pecan topping was awesome and will forever top any future pie of this nature...however, I think I will use sweet potato instead of pumpkin the next time. Then I think this will really be a killer pie. It's definitely better when allowed to rest in the fridge...preferably overnight. This does make a lot of filling and I ended up filling two 9" pie crusts (both of which I did NOT pre-bake, and it only took around 35-40 minutes to bake all the way through. The oven I used was not mine so I can't vouch for the calibration but I set it on 350 degrees.
By BlueSheep
North Carolina
on November 22, 2012
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I made this pie for thanksgiving this year and its very good. Much lighter and fluffier than a traditional pumpkin pie. very easy to make also.
By Sweet~Tooth
Illinois
on December 02, 2011
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The best pumpkin pie I have ever eaten. I had taken the advice from the previous review posts in what the temperature need be and to double up on the spices and Rum. Turned out perfectly.
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