Pumpkin Rum Pie

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This pie did not seem to crack in the middle as other recipes have. The extra combo of cream and sour cream make it a very smooth pie

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This was absolutely, without a doubt delicious! Not too spicy, smooth and creamy, simply sublime! My grandaughter loved it, and you know those litlle ones don't lie! Thanks again Paula, and of course Johnnie! What a team!

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Everyone at Thanksgiving RAVED about this pie! That little 2 tablespoons of rum really gives it that extra something and the texture is smooth and wonderful! I can't imagine some of the reviewers saying it was runny unless they used the entire 2 1/2 cups of heavy cream in the pie. (The recipe specifically states that the amount is DIVIDED, and only 1 1/2 cups go into the pie. This will be my go-to pumpkin pie recipe from now on!

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The Pie tastes like a traditional pumpkin pie with a hint of rum but the recipe should list that it needs a 9 inch deep dish pie crust (4 cup capicity. the standard 9 inch crust is too small.

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The pie turned out ordinary. After reading the reviews, I thought the rum flavor would be prominent in the pie, but it just tastes like a regular pumpkin pie to me. I am grateful, however, that I read the reviews before I cooked it for the oven temp times and amount of heavy cream you should use (I used 3/4 of a cup, which was suggested by another reviewer, and it seemed to work fine. I like a little bit more flavor in my food, so next time I will double the cinnamon, ginger, nutmeg, rum, and cloves part of the recipe. It just needs more flavor!

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I had to divide the filling into 2 standard size 9 inch pie shells. A well written recipe usually would reflect the correct size to use.
If your brown sugar doesn't blend into the mixture,next time try mixing the sugar with the pumpkin mix, then add the rest of the ingredients.

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the pie sounds good I'm going to try it for Thanksgiving making 2 batches one with rum one without. For those who are worried about left over rum make rum cake or rum balls for christmas. :

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Great taste but after I turned the oven down to 300 degrees I'm already one hour in to trying to get this pie to set up. I am assuming a wooden pick in the middle is the correct way to find out.?! I was trying NOT to eat it out of the bowl it was so darned good. Also I bought Marie Callender'sfrozen pie shells and I had about a 1/3 filling left over just filling one shell so rather than DRINK this awesome filling I made a second batch and instead of rum I used Jack Daniels. This filling us yummy too. Hope they taste as good baked as they do raw!

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This is a definitely a pie i would make again but I wish I knew how to make it to be less liquidy.. If you love the flavor of rum.. you will love this pie! Made a homemade gingersnap crust to go with it but.. the edges burned... I saw that was mentioned even with the regular pie crust.

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I love eveything that Paula makes however this is not one of her dishes. This is her cousins and it was not good. I thought I would try this one because its a different kind of pumpkin pie but the rum took over and the consistancey just wasn't very thick.
I ended up baking Paula's Classic pumpkin pie and it is awesome!!!