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Pumpkin Rum Pie Recipe

Pumpkin Rum Pie

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (89)

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Average Rating:

Total Reviews: 89

Showing 21-30 of 89

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  • on November 18, 2010

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    My son took one bite of this fantastic pie and screamed up the stairs ( Mom you should enter this pie in a contest, you would win!
    I made it last year for the first time when it was on air - It looked delicious, but was UNBELIEVEABLY SCRUMDELICIOUS!!! I can't wait to make it next week again - Not one person that tried it said anything but WOW!!! I just read the reviews and found I was lucky that I did bake it confect - Don't give up on this - The first thing in the recipe is to partially bake the pie shell..

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  • on November 14, 2010

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    I never thought any one could out do my moms pumkin pie....but it has been done. This is truely the best we have ever had. Thank you Paula for helping bring the family together just a little bit more with this wonderful recipe.

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  • on November 14, 2010

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    Wow!!! Soooooo good, add extra rum ;0. I also want to try with fresh pumpkin next time!

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  • on August 24, 2010

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    I made this for a family party and it was a BIG hit!! Easy and delicious!!!! Enjoy folks!!

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  • on January 17, 2010

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    After buying $22 dark rum , cream, etc, and spending an inordinate time mixing and baking...........(forever in the oven! this pie came out tasting , to me, like a regular pumpkin pie. NOT worth the time and trouble. However, the pecan pralines are fabulous . I make them all the time for a sweet treat.

    Easy and delicious.

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  • on December 16, 2009

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    This was an incredible reciepe. Everyone ate it and is still raving over this pie. I got people to eat pumkin pie, that can't stand the taste of it in any way shape or form. This was a great hit.

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  • on December 11, 2009

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    It's true, it took longer to bake, mine was in a cake pan because I had run out of pie plates, however that meant that the crust didn't burn: My family LOVED it and we will definitely be making it for Christmas. I made three different kinds this Thanksgiving, this one was the favorite and one even was tossed in the compost pile! The Pecans were a tasty surprise and they didn't last long enough for the second pie:

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  • on November 30, 2009

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    Thanks to the person that mentioned that the temp was for a convection oven. Unfortunately, that was too late for me as I made this pie (which is excellent but struggled with getting it done. It ended up taking almost double the time after I lowered the temp. Fortunately, I had wrapped the crust in foil before I turned the oven down or I would have had a burnt crust! Guess I will be extra cautious about trying a 'new recipe' for guests even tho it turned out ok in the end. Would be very very helpful if regular oven temps were listed for those of us who don't have convection ovens. Maybe include bothoven settings for us!

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  • on November 30, 2009

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    This pie was perfect, creamy but not too spicy. One of the best I've made so far. I didn't use Rum, used Whiskey instead. I usually interchanged liquor depending on what I have in the pantry that invited guests bring as a present to my home. It fit perfectly in my 10 in pie pan. Will continue to use this recipe again.

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  • on November 30, 2009

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    This pie turned out very good I made it for thanksgiving and my family loved it. they especially loved the whip cream topping. The filling was a bit liquidy as mentioned by other reviewers but I just made it the was the recipe called for it and it worked out fine. I did however had a lot of filling left over even though I used the standard 9 inch pie crust. So my husband suggested I make a cake with it which turned out to be the best idea because the cake was a bigger hit than the pie. I just added 2 cups of all purpose flour to the batter and baked it at 350 for 50 minutes--Perfect pumpkin cake. Next time I'll probably use 3/4 cup of cream instead and add more rum. I'll make it for Christmas and see how it turns out.

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