Barefoot Contessa Pumpkin Pie With Rum Whipped Cream Recipe

Name: Barefoot Contessa Pumpkin Pie With Rum Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244); Dried beans for blind baking; Filling:; 1 (15-ounce) can pumpkin puree (not pie filling); 1/2 cup light brown sugar, lightly packed; 1/4 cup granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon kosher salt; 2 teaspoons grated orange zest; 3 extra-large eggs, lightly beaten; 1 cup heavy cream; 1/2 cup whole milk; 2 tablespoons dark rum, such as Mount Gay; Rum Whipped Cream (recipe follows); Rum Whipped Cream; Serves 8 to 10; 1 cup cold heavy cream; 3 tablespoons sugar; 1 tablespoon mascarpone or creme fraiche; 1 tablespoon good dark rum, such as Mount Gay; 1 teaspoon pure vanilla extract

Servings: persons

1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244)
Dried beans for blind baking
Filling:
1 (15-ounce) can pumpkin puree (not pie filling)
1/2 cup light brown sugar, lightly packed
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons dark rum, such as Mount Gay
Rum Whipped Cream (recipe follows)
Rum Whipped Cream
Serves 8 to 10
1 cup cold heavy cream
3 tablespoons sugar
1 tablespoon mascarpone or creme fraiche
1 tablespoon good dark rum, such as Mount Gay
1 teaspoon pure vanilla extract

1
Preheat the oven to 425 degrees.
2
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. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.
3
Reduce the oven temperature to 350 degrees.
4
Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream.
5
Rum Whipped Cream
6
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 soft peaks. Serve with the pumpkin pie.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244), Dried beans for blind baking, Filling:, 1 (15-ounce) can pumpkin puree (not pie filling), and more.

Yes, Barefoot Contessa Pumpkin Pie With Rum Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Barefoot Contessa Pumpkin Pie With Rum Whipped Cream

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