Captain Morgans Spiced Rum Pumpkin Pie Recipes
PUMPKIN COCKTAIL
This drink tastes almost like a pumpkin nog, perfect for Thanksgiving!
Provided by SweetJ
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Fill a cocktail shaker with ice and add pumpkin pie filling, spiced rum, half-and-half, milk, cinnamon, and nutmeg. Cover shaker and shake; pour into a martini glass.
Nutrition Facts : Calories 274.4 calories, Carbohydrate 25.6 g, Cholesterol 19.5 mg, Fat 6.7 g, Fiber 2.8 g, Protein 3.8 g, SaturatedFat 3.9 g, Sodium 153.4 mg, Sugar 19.7 g
CAPTAIN MORGAN RUM & PUMPKIN COCKTAIL RECIPE - (3.5/5)
Provided by slebel
Number Of Ingredients 6
Steps:
- Shake and blend ingredients and pour over ice. Serve with dollop of whipped cream and sprinkle with cinnamon or nutmeg.
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
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.
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- Roll out the dough on a lightly floured surface to a large circle about 1/8-inch thick. Fit it, without stretching, into a buttered 9 1/2 inch pie pan. Trim off excess dough, leaving a 3/4-inch overhang. Fold under the edge of the dough, pressing along the rim of the pan and forming a fairly high fluted border.
- Chill the dough while preheating the oven to 400 F and place the oven rack in the lower third shelf.
- Line the dough with a lightly buttered sheet of foil, buttered side down. Bake for 8 minutes. Very gently remove the foil; prick the dough all over with a fork. Bake the crust until the surface of the dough is dry, but has not yet baked all the way through, about 5 minutes longer. Set the pie shell aside until needed, leave the oven on.
- Whisk together the pumpkin, brown and white sugars, flour, salt, spices, pepper, cream, milk, eggs, spirits and vanilla in a large bowl. Taste and correct the seasonings. Pour the mixture into the pie shell.
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