Pumpkin Rum Pie

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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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Oh Johnnie .. I hope someone passes this comment on to you. THIS WAS, HANDS DOWN THE BEST PUMPKIN PIE I HAVE EVER EATEN !!! I made it to take to Thanksgiving dinner this year and it was a HIT ! It's a keeper ! Thank you SO MUCH for sharing it with us !

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Really good pie! I don't drink so I substituted about 1/4 teaspoon rum flavoring and it was great! I would definitely make this and serve it for company any time!

A few notes: This is for a DEEP DISH pie. And I did 425 for 15 minutes, then 350 for 50 minutes. A pumpkin pie takes lots of time, people! Don't take it out until the middle is ready. Shield the crust with aluminum foil if you need to keep it from over-browning.

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Is it just me, or does this not make 2 pies? I followed the recipe exactly and had enough filling for two. Now I have to get out another crust right in the middle of everything!

Ok - so this was definately a CONVECTION recipe. I used the convection oven. I had enough filling for 2-3 pies. I made 2. When they cooled the filling had sunk in the pied to about 1/2 - a very thin pie. The flavor was good - but not a success.

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Made this for Thanksgiving and unfortunately it was not good. The custard was bland and not smooth or creamy. The cooking times were a problem. I have a conventional electric oven and followed the suggestions from other posts. 425 for 10 min then 350 for approx. 45 min. It was difficult for the filling to set and the bottom of the crust was too brown for me. On a positive note the pecans were very good. I will not be attepmting this recipe again.

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Love this recipe made it twice for Thanksgiving and it was gone in 5mins... I use cheese cream instead of sour cream, and used some dark spice rum, I tweek it to my liken,

• 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
• 1 1/2 cups heavy cream
• 1/3 cup cream cheese
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/8 salt
• 2 tablespoons dark rum
• 2 tsp vanilla extract

Pre-Bake crusts
Baked 425F @ 15mins 350F 50mins

Will always use this recipe... And, i'm a sweet potato pie lady, But make me a pumpkin pie every year. Thanks for the recipe

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After reading reviews I think I have this in the bag...or oven. Deep dish crush...425 for 15 min./40-50 mins. @ 350, make the day before! Got It!!! Loved watching you and Johnnie in the kitchen!

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This is the best pumpkin pie ever although I omit the praline topping! I use it every Thanksgiving now and it's a family hit! The calorie content is higher than my traditional one, but I counteract that by making mini pies using a regular muffin tin, shaping the crust into each individual cup. With the pie filling, which is very plentiful, I can actually make around 36 to 42 mini pies. Note: Modified baking time and temperature for this process: 350° for 25 min.

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Without a doubt, the BEST pumpkin pie I've ever had. And the pecan praline crumble just put it over the top. I usually don't alter recipes, but did make one slight change. Instead of using heavy cream in the pie, we used half & half and it was still fabulous. The only complaint I have is; they should have given baking instructions for conventional oven. It wasn't a problem for me, as we have a convection oven. Thank you Johnnie, for sharing such a wonderful recipe with us. The only pumpkin pie we'll ever make from now on!

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Fabulous! Always a hit. I did have to cook it much longer than the recipe called for but perhaps my oven is the culprit? Adults and kids both prefer this to any other pumpkin pie at the table. I omit the pralines. They are delicious but nobody eats them and they just add a huge amount of calories.