Pumpkin Pie With Rum From Eating Well Recipes

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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.

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.

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

PUMPKIN PIE WITH RUM FROM EATING WELL



PUMPKIN PIE WITH RUM FROM EATING WELL image

Categories     Vegetable     Dessert     Bake     Thanksgiving     Low Fat

Yield 8 servings

Number Of Ingredients 19

Crust
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
Filling
2 large eggs
1 15- or 16-ounce can plain pumpkin puree (1 1/2 cups)
1 12-ounce can evaporated skim milk
1/4 cup dark molasses
3 tablespoons dark rum or 1 tablespoon vanilla
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

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.

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.

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