Pumpkin Rum Pie Recipe

Name: Pumpkin Rum Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Praline Pecans (use 1/4 cup); 2 tablespoons butter or 2 tablespoons margarine; 1/4 cup firmly packed dark brown sugar; 1/2 cup chopped pecans

Servings: persons

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
Praline Pecans (use 1/4 cup)
2 tablespoons butter or 2 tablespoons margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

1
Preheat the oven to 375 degrees F.
2
Partially bake the pie shell, according to the package directions.
3
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.
4
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.
5
Pecan Praline Directions:
6
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.

1177

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 19 ingredients. The key ingredients include: 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, and more.

Yes, Pumpkin Rum Pie 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.

Pumpkin Rum Pie

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