Best 5 Pumpkin Rum Pie Recipes

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.

CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE

Steps:

• Pre-heat oven to 450 degrees F.
• Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
• In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
• Pour filling into pie shell.
• Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
• Remove pie and place on a rack to cool.

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.

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.

PUMPKIN PIE WITH RUM FROM EATING WELL

Steps:

• 1. To make crust: In a medium bowl, stir together white and whole-wheat flours, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 tablespoons) so that the dough will hold together. Press the dough into a flattened disk. 2. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 13 inches in diameter. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling. 3. To make filling: Position rack in lower third of oven; preheat to 350°F. In a mixing bowl, lightly whisk eggs. Add pumpkin, evaporated milk, molasses and rum or vanilla. In a small bowl, combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Rub through a sieve into the pumpkin mixture and whisk until incorporated. 4. Pour the filling into the prepared crust and bake for 40 to 50 minutes, or until the filling has set and a skewer inserted in the center comes out clean. During baking, cover the edges with foil if they are browning too quickly. Cool on a wire rack.