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Pumpkin Rum Pie Recipe

Pumpkin Rum Pie

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Average Rating:

Total Reviews: 89

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  • on July 19, 2009

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    So this pie was awesome, I mean heavy cream, praline pecans and pumpkin? What could be so bad? lol No but really I will be sure to keep this one around for good!

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  • on December 13, 2008

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    It worked out real nice for me although I made a couple of modifications after reading some reviews. I only used 3/4 cup heavy cream in the batter to prevent the batter from being too "liquidy". I also refused to buy a whole bottle of dark rum simply to use a few tablespoons for this recipe, so I poured a combination of rum extract and light Bacardi (which I had on hand. You may also want to line the top of your pie crust with aluminum foil so it doesn't burn while baking (not sure if this is a full proof "baker's trick", but it worked for me. My pie took a lot longer to bake, but the end result was worth it. I had tough critics to please but they all loved it. Oh, and Paula, you da bomb!!!

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  • on December 10, 2008

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    Flavor was excellent, although that is very subjective. Recipe definitely for a convection oven - I learned that the hard way, but with an extra 45 minutes in the tank I had run out of time and went ahead and took it out, even though it was still a little wet. Maybe this was the secret because it continued to cook on its own into the perfect consistency and moisture level. Four hours later, it was still warm, delicious and melted in your mouth.
    Must agree with Scott - praline pecans were more popular to our guests than the pie so can definitely be made strictly as a snack item. Otherwise, they are still the perfect complement to the pie itself and delicious.
    Thanks Johnnie!

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  • on December 09, 2008

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    I've never made a pumpkin pie before. I've always cheated and bought Sara Lee. But this Thanksgiving I decided to try this pie. It looked SO good and I just love pralines so I had to give it a shot. I'm not a huge pie fan, pumpkin or otherwise but this was FANTASTIC! The texture was perfect, the taste was wonderful and best of all it was EASY!

    A couple of things I did:

    The temp in the recipe is for convection ovens. If you only have a regular oven like me you need to adjust the temp. 450 for 10 minutes and then 350 for about an hour. But keep an eye on the pie. The center should set, the edges will start to pull away ever so slightly from the crust and they will brown up. Oven temps vary so don't be afraid to put it back in if its not done after an hour.

    I really don't like ginger so I only put in a pinch of it. Ginger has a strong flavor and most people either love it or hate it. If you don't like it, don't be afraid t leave it out.

    I'm not a big drinker so buying a whole bottle of rum for this pie didn't make sense. If you wouldn't use rum otherwise, ask for a nip at your liquor store. They are usually only 1-2$ and there is plenty in that tiny bottle for this recipe.

    I already have several requests to make this again for Christmas!

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  • on December 07, 2008

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    I made this pie for Thanksgiving. The pie was very delicious, however, I notcied that my family was eating the praline crunch toppping, but leaving the pie. I think that people who don't enjoy the flavor of rum won't like this pie because it is very, very strong.

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  • on December 03, 2008

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    Thanks Paula for your friend's recipe, I watched the episode & knew I was going to make this for Thanksgiving. I made it for Thanksgiving and it was a hit! We only have my Mom & her companion for dinner so there is always lots of leftovers, esp pie. The pie usually get thrown out after a couple of days. This didn't happen this year, the pie was awesome!! I don't know what the people did to who gave it a bad rating, but, I will never again make the recipe on the side of the Libby's can! I made my pie the day before and I had extra after I filled my crust so I filled 4 creme brule cups , baked them and served them same as I would creme brule the night before Thanksgiving - we have friends for a mexican dinner who were here from Montana to visit family. Topped them off with a small dollop of vanilla bean ice cream..........YUM

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  • on December 03, 2008

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    I love Paula. However, this was not my favorite. It took twice as long to cook. It had a lot of liquid in pie after it cooked, sitting around cooked filling. Weird. The flavor was not great. I realize the flavor is a personal opinion. I was really disappointed since it was expensive to make. I was bummed that I didn't stick to a traditional pumpkin pie. Learned my lesson. Oh well, live and learn.

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  • on December 02, 2008

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    This pumpkin pie was terrible in taste and texture. I am sorry that I didn't use the standard pumpkin pie recipe. What a disappointment this Thanksgiving. There should be some quality control to what is published on this site. We look to the chef's as experts and if they are printing bad recipes that make them look bad.

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  • on December 01, 2008

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    This was a great! I don't like pumpkin pie, but my family does and they absolutely loved this one! In fact a friend of mine has even asked for the recipe. I eliminated the rum, used pumpkin pie spice and doubled up on the pralines! Super great! Thanks Johnnie and Paula!

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  • on December 01, 2008

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    I almost didn't make this pie because of the reviews. However, after a little research on adjusting the temperature for a conventional oven and adjustment for high altitude, I tried it. It made two deep dish pies. I pre-baked the pie shells and baked the pies at 450 degrees for 15 minutes then reduced the temperature to 350 degrees for 60 minutes. They turned out great! I will definitely make them again! Thanks Paula and Johnnie!

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