Pumpkin Rum Pie

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The rum gives the pumpkin pie a great kick and the topping of praline walnuts is nice. I made this pie this week for an impromptu family dinner (as a test run for Thanksgiving. Everyone loved the pie, they thought it was delicious.

I have a standard oven (non-convection so I baked it at 325 (instead of 300 for 55 minutes (instead of 35-45 minutes and it came out perfect.

I also made my own whipped cream (with the left over heavy cream and added a bit of rum to that to carry the flavor and it came out wonderfully.

Great recipe, so glad I made it! Thanks Paula for another wonderful recipe!


P.S. To "L" in Orlando FL - Yes, you have to pre-bake the pie shell...

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Do you have to pre-bake the pie shell?

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for those who commented they did not want to purchase rum just for this recipe as well as for the one who commented about friends recovering from alcohol partaking a good substitute would be rum extract...it is sold in the baking section where you would find vanilla extract...that gives you the flavor without the alcohol and would use just 1 TBSP...you might strongly consider omitting it altogether though given it will still yield the flavor of rum and for those with prior or current alcohol concerns it may not be something you want to evoke...omitting it completely will not change anything relative to the texture of the pie.

the cooking temp and time for this recipe is based on the use of a convection oven which is not what the average home cook has...that is the reason why so many have commented their pie did not cook in the specified time...following is a link to a convection/conventional conversion temp/time regulation which will make all the difference. HAPPY BAKING :

http://www.ehow.com/how_4898682_convert-convection-oven-regular-oven.html

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This is without a doubt, in my humble opinion, the most fantastic pumpkin pie I have ever eaten, and I do not like pumpkin!! I prefer sweet potato pie and I wonder it sweet potato could be substituted for the pumpkin?

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Sounds like your jealous. If it upset you that much, turn the channel.

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If you print out the 3x5 recipe card .. the pinch of nutmeg and pinch of cloves get cut off!

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....to Dorie Greenspan's recipe for pumpkin pie published in Baking From My Home to Yours. Interesting. I am planning on making Dorie's recipe this Thanksgiving.

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I plan to make this for Thanksgiving this year, which is next week. A few of my family members are recovering alcholics. Is the rum flavoring too much to serve to them? If so, should I knock it down to half the amount or even less? Appreciate your comments. Thanks!

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Barbetta, the nut mixture never goes into the oven. You simply put it onto the foil and leave it to harden.

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I want to make this pie as well as the topping. On TV they put the nut mixture on foil and into the oven. The recipe on here doesn't say how long or at what temperature. Seems that was left out. Would like to know that.