Best 7 Rum Raisin Pumpkin Pie Recipes

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From holiday gatherings to cozy nights in, pumpkin pie is a classic dessert enjoyed by many. What better way to enhance the flavors of this traditional treat than by adding a splash of rum and the sweetness of plump raisins? Rum raisin pumpkin pie offers a unique and decadent twist on the classic, merging the warm, comforting flavors of pumpkin with the depth and complexity of rum and raisins. In this article, we'll delve into the wonderful world of rum raisin pumpkin pie, providing a comprehensive guide to crafting this delectable dessert. We'll explore the perfect balance of flavors, guide you through selecting the ideal ingredients, and share step-by-step instructions, ensuring a perfect rum raisin pumpkin pie every time.

Let's cook with our recipes!

RUM-RAISIN PUMPKIN PIE



Rum-Raisin Pumpkin Pie image

This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
1/2 cup raisins
1/4 cup rum
1/4 cup boiling water
2 large eggs, room temperature
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk

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.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.

OLD-FASHIONED RUM PUMPKIN PIE



Old-Fashioned Rum Pumpkin Pie image

Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.

Provided by Gen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked single pie crust
1 (15 ounce) can pumpkin puree
1 cup heavy whipping cream
¾ cup brown sugar
2 eggs
¼ cup spiced rum
1 teaspoon pumpkin pie spice
½ teaspoon salt

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.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g

PUMPKIN RUM PIE



Pumpkin Rum Pie image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (9-inch) premade pie shell
1 (15-ounce) can unsweetened pumpkin puree
3 large eggs, at room temperature
1 cup firmly packed light brown sugar
2 tablespoons unsalted butter, melted and cooled
2 1/2 cups heavy cream, divided
1/3 cup sour cream
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
1/4 cup Praline Pecans, recipe follows
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

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.

PUMPKIN PIE WITH RUM AND CREAM



Pumpkin Pie With Rum and Cream image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10 servings

Number Of Ingredients 11

3 large eggs
1/2 cup packed, light brown sugar
1/2 cup light corn syrup
1 1/2 cups heavy cream
1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
1 tablespoon dark rum
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1 10-inch pie shell, partly baked
Whipped 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.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 260 milligrams, Sugar 26 grams, TransFat 0 grams

RAISIN PUMPKIN PIE



Raisin Pumpkin Pie image

Make and share this Raisin Pumpkin Pie recipe from Food.com.

Provided by southern chef in lo

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin puree
2 eggs, well beaten
1 cup packed brown sugar
1 (5 ounce) can evaporated milk
1 pinch salt
1 teaspoon allspice
1/4 teaspoon ground cloves
1 (9 inch) unbaked pie shells
1/2 cup raisins, chopped

Steps:

  • Mix the pumpkin, eggs, sugar, milk, salt, and spices together; blend well.
  • Put in the pie shell and sprinkle the raisins evenly over the top.
  • Bake on middle rack of oven for 45 minutes at 350°F.

Nutrition Facts : Calories 301.4, Fat 10.2, SaturatedFat 3.1, Cholesterol 58, Sodium 185.2, Carbohydrate 49.8, Fiber 1.5, Sugar 32.7, Protein 5

PUMPKIN AND RUM RAISIN CAKE



Pumpkin and Rum Raisin Cake image

Make and share this Pumpkin and Rum Raisin Cake recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 55m

Yield 16 serving(s)

Number Of Ingredients 15

1 cup seedless raisin
1/4 cup rum (amber or dark, or apple juice)
1/4 cup warm water
4 eggs
1 cup brown sugar, firmly packed
1/2 cup canola oil
2 cups pumpkin puree
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup pecans, chopped
1 teaspoon pure vanilla extract
2 cups icing sugar

Steps:

  • Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin purée until smooth. Set aside.
  • In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
  • Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes.
  • Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature.
  • Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.

Nutrition Facts : Calories 338.5, Fat 10.8, SaturatedFat 1.2, Cholesterol 46.5, Sodium 164.5, Carbohydrate 55.4, Fiber 1.5, Sugar 33.9, Protein 4.8

RUM-RAISIN PIE



Rum-Raisin Pie image

This rum-raisin pie recipe is as pretty to look at, as it is delicious. A flaky pate brisee crust merges with a custardy center for a mouthwatering treat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 9

1/2 recipe Martha's Pate Brisee
All-purpose flour, for dusting
3 2/3 cups heavy cream, divided
2/3 cup granulated sugar
4 large eggs, plus 2 large egg yolks
1/4 teaspoon salt
1/4 cup dark rum
1 cup golden raisins
1/4 cup confectioners' sugar, for serving

Steps:

  • Turn out pate brisee onto a lightly floured work surface. Roll out to a 12-inch round, a bit less than 1/4 inch thick; fit into a 9-inch glass pie plate. Crimp edges as desired. Freeze until firm, about 15 minutes.
  • Preheat oven to 400 degrees. Line shell with parchment paper, leaving a 1-inch overhang. Fill with pie weights. Bake until edge of crust begins to turn golden, about 15 minutes. Remove parchment and weights. Reduce oven temperature to 375 degrees. Bake until pale golden, 15 to 20 minutes. Let cool on a wire rack.
  • Bring 3 cups cream almost to a boil in a medium saucepan. Remove from heat. Meanwhile, whisk together granulated sugar, eggs, egg yolks, and salt in a medium bowl. Slowly pour in hot cream, whisking constantly until combined; return cream mixture to saucepan. Cook over medium-low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat back of spoon and hold a line when you drag a finger through it, 10 to 12 minutes. Stir in rum. Remove from heat; set aside.
  • Separate any raisins that are stuck together. Arrange raisins in an even layer on bottom of cooled crust. Carefully pour in hot custard. Bake until center is set, 25 to 30 minutes. Let cool on a wire rack.
  • Before serving, put remaining 2/3 cup cream and the confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until soft peaks form. Serve pie with whipped cream.

Tips:

  • Use fresh pumpkin puree for the best flavor. You can make your own puree by roasting a pumpkin or by using canned pumpkin puree.
  • If you don't have rum or raisin, you can substitute another type of alcohol, such as brandy or whiskey. You can also omit the alcohol altogether.
  • To make a gluten-free pie, use a gluten-free pie crust mix or make your own gluten-free pie crust.
  • If you want a sweeter pie, add more sugar to the filling.
  • For a creamier pie, use heavy cream instead of milk.
  • Serve the pie with whipped cream, ice cream, or a dollop of crème fraîche.

Conclusion:

Rum raisin pumpkin pie is a delicious and festive dessert that is perfect for fall gatherings. With its creamy filling, flaky crust, and boozy raisins, this pie is sure to be a hit. So next time you're looking for a special dessert, give this recipe a try.

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