Best 9 Old Fashioned Rum Pumpkin Pie Recipes

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

OLD-FASHIONED RUM PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
• Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

OLD FASHIONED PARADISE PUMPKIN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
• To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.
• Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
• To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
• After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.

OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY

Steps:

• Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
• Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
• Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
• Preheat the oven to 425˚F (220˚C)
• Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
• In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
• Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
• Pour the filling into the pie shell.
• Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
• Cool the pie on a wire rack for 2 hours.
• Slice and serve with whipped cream or ice cream.
• Enjoy!

OLD-FASHIONED PUMPKIN PIE

Steps:

• Preheat oven to 425 degrees.
• Beat eggs slightly; beat in remaining ingredients.
• Pour into pie shell. Bake 15 minutes.
• Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.

PUMPKIN PIE WITH RUM AND CREAM

Steps:

• Preheat oven to 350 degrees.
• Whisk the eggs and brown sugar together in a large bowl. Beat in the corn syrup, then stir in the cream, pumpkin and rum. Add the salt, cinnamon and ginger and beat mix until smooth.
• Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
• Allow to cool to room temperature and serve with whipped cream.

OLD-FASHIONED PUMPKIN PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 425°F. In large bowl, combine all filling ingredients blend well. Pour into crust-lined pan.3. Bake at 425°F. for 15 minutes. Reduce oven temperature to 350°F. bake an additional 40 to 50 minutes or until knife inserted near center comes out clean. Cool 30 minutes. Refrigerate at least 2 hours or until serving time. Just before serving, top with whipped cream. Store in refrigerator.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 340 * Calories from Fat: 150 * % Daily Value: Total Fat: 17 g 26% * Saturated Fat: 9 g 45% * Cholesterol: 90 mg 30% * Sodium: 310 mg 13% * Total Carbohydrate: 41 g 14% * Dietary Fiber: 2 g 8% * Sugars: 26 g * Protein: 6 g * Vitamin A: 260% * Vitamin C: 4% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 2 Starch, 1/2 Fruit, 3 1/2 Fat or 2 1/2 Carbohydrate, 3 1/2 FatVariationMaple Pumpkin Pie: Substitute 1/2 cup maple-flavored syrup for 1/2 cup of the evaporated milk.

RUM-RAISIN PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

GLORIA MOSS OLD FASHIONED PUMPKIN PIE

Steps:

• Line a deep 9 inch pie plate with pastry.
• Flute edges and brush bottom of pastry with beaten egg.
• Refridgerate.
• To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg.
• Stir in beaten eggs.
• Combine pumpkin (2 cups) and milk.
• Add to filling mixture.
• Chill well.
• Add brandy or rum to filling; pour into pie shell.
• Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour