Deluxe Pumpkin Rum Pie Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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.

CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE



Captain Morgan's Spiced Rum Pumpkin Pie image

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

1 unbaked 9-inch pie crust
2 jumbo eggs (Brown)
3 tablespoons spiced rum (Captain Morgan's)
3/4 teaspoon fine sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground allspice
1 pinch ground nutmeg
1 pinch ground cloves
3/4 cup brown sugar
1 (15 ounce) Libby's canned pumpkin
12 ounces heavy cream

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.

PUMPKIN RUM PIE



Pumpkin Rum Pie image

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

Provided by Melljoy

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 18

1 (9 inch) premade pie crusts
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
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
2 tablespoons butter or 2 tablespoons 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.
  • Pecan Praline Directions:.
  • 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.

Nutrition Facts : Calories 655.2, Fat 47.3, SaturatedFat 24.7, Cholesterol 200.7, Sodium 216.1, Carbohydrate 52.8, Fiber 1.4, Sugar 38.8, Protein 6.2

More about "deluxe pumpkin rum pie recipes"

SPIKED RUM PUMPKIN PIE - LOVEFOODIES
Apr 29, 2021 Instructions. 1. Roll out the dough on a lightly floured surface to a large circle about ⅛-inch thick. Fit it, without stretching, into a buttered 9 …
From lovefoodies.com
  • 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.


ULTIMATE PUMPKIN PIE WITH RUM WHIPPED CREAM …
Pumpkin has a distinct squash flavor that you want to enhance without overpowering it. I’ve filled the prebaked crust with a lightly spiced pumpkin mixture that tastes more like a mousse than a dense custard. Dark rum and …
From surlatable.com


PUMPKIN RUM PIE RECIPE - YUMMLY
Pumpkin Rum Pie With Pie Shell, Pecans, Pumpkin Puree, Butter, Large Eggs, Dark Brown Sugar, Double Cream, Sour Cream, Ground Cinnamon, Ground Ginger, Ground Cloves ...
From yummly.com


PUMPKIN PIE WITH RUM AND WALNUTS - FARM BELL RECIPES
Jun 6, 2010 2 tablespoons dark rum pastry for single-crust pie 3/4 cup chopped walnuts. Directions. In a large mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, …
From farmbellrecipes.com


PUMPKIN RUM PIE WITH PRALINE PECAN TOPPING RECIPE
Preheat the oven to 375º. Partially bake the pie shell, according to the package directions. In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, …
From pauladeen.com


HOT BUTTERED RUM RECIPE - BETTER HOMES & GARDENS
4 days ago When testing the recipe, we used Meyers dark rum and loved the pronounced rum flavor in the finished cocktail. If you don't have pumpkin pie spice, this recipe would also be …
From bhg.com


RUTH BELL GRAHAM’S PARADISE PUMPKIN PIE RECIPE
Show your appreciation for others this Christmas by making this pie as a gift or inviting them to your home for a sweet treat. Ingredients: 8 ounce pkg. cream cheese ¼ cup sugar ½ teaspoon …
From billygraham.org


PAULA DEEN’S RUM PUMPKIN PIE WITH PRALINE PECANS
Nov 23, 2015 The only change I ever make is to amp up the spices a bit more than called for, but that just depends on how spicy you like your pie. 1 (9-inch) pre-made pie shell or Paula’s Perfect Homemade Pie Crust 1 (15-ounce) can …
From savorygirl.com


ULTIMATE PUMPKIN PIE WITH RUM WHIPPED CREAM
Oct 10, 2013 Line crust with parchment paper and fill with dried beans or pie weights. Bake 15 minutes or until edges start to brown. Remove beans and parchment; prick all over with fork.
From goodhousekeeping.com


ULTIMATE PUMPKIN PIE WITH RUM WHIPPED CREAM
To make the rum whipped cream, place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum and vanilla and beat on medium-high until it forms …
From williams-sonoma.com


ULTIMATE PUMPKIN PIE WITH RUM WHIPPED CREAM
Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown.
From barefootcontessa.com


PUMPKIN RUM PIE RECIPE - CHEF'S RESOURCE RECIPES
Partially bake the pie shell, following the package instructions. In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, …
From chefsresource.com


STREUSEL TOPPED RUM PUMPKIN PIE RECIPE - ABIGAIL ALBERS
Nov 4, 2020 I needed a brain break last week. I wanted to be creative and I also wanted some pumpkin pie. I feel like pumpkin pie is similar to candy corn. You either love it or it's garbage. I …
From abigailalbers.com


PUMPKIN PIE WITH GINGERSNAP CRUST AND RUM …
Make the crust: Preheat the oven to 350 degrees F. Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over.
From foodnetwork.com


PUMPKIN RUM PIE RECIPE | LANDRETH'S SEEDS
Fit into a 9-inch pie plate. Fold the overhand under the pastry and flute the edges. Refrigerate the crust while making the filling. In the bowl of a blender, whisk the pureed pumpkin or squash, granulated sugar, brown sugar, rum, molasses …
From landrethseed.com


PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE …
Remove from heat and whisk in the pumpkin puree and salt. Chill the Filling: Pour the pumpkin filling into the cooled pie shell and chill until set, 2 to 3 hours. Prepare the Rum Cheesecake …
From chefsresource.com


RUM PUMPKIN PIE WITH RUM WHIPPED CREAM - CATHYSCAKESALON.COM
Nov 25, 2024 Make the Gluten Free Pie Crust by Hand or in a Stand Mixer. COMBINE DRY INGREDIENTS: In a large bowl, combine the gluten-free flour blend, sugar or monk fruit, salt, …
From cathyscakesalon.com


30 BEST HOT BEVERAGE RECIPES FOR WINTER: COZY DRINKS TO LOVE
2 days ago 1/4 tsp pumpkin pie spice; 1/2 cup strong brewed coffee; Whipped cream (optional) Instructions: In a saucepan, heat milk, pumpkin puree, sugar, and pumpkin pie spice over …
From sixstoreys.com


PUMPKIN RUM PIE RECIPE | RECIPELAND
Stir in pumpkin, evaporated milk, molasses and rum (or vanilla). Mix together brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the …
From recipeland.com


Related Search