Hey there, friends!
Are you ready to dive into fall flavors? I’ve got a treat for you!
Today, I’m sharing my delicious pumpkin pie with a twist—because it’s got rum!
This pie is creamy, spiced just right, and oh-so-cozy.
Perfect for holiday gatherings or just because!
Let’s get those ovens preheating! 🍂🥧
| Preparation Time | 20-30 minutes |
| Cooking Time | 60-70 minutes |
| Total Time | 80-100 minutes |
| Level of Difficulty | Medium |
Ingredients
For the crust:
- 1 (9 inch) pie crust
For the filling:
- 1 1/2 tsp ginger
- 1 1/2 tsp cinnamon (for a warm, spicy flavor)
- 2 tsp vanilla essence
- 1 pinch cloves
- 1/3 cup sour cream
- 4 tbsp unsalted butter (melted and cooled)
- 1 pinch nutmeg
- 1 pinch salt
- 1 cup light brown sugar, packed
- 2 tbsp dark rum (adds depth and warmth to the filling)
- 1 1/2 cups heavy cream
- 1 (15 oz) can pumpkin puree (I use Libby’s pumpkin puree for best consistency)
- 3 large eggs (at room temperature for better emulsion)
For the whipped topping:
- 1 cup heavy cream (chilled, for easier whipping)
- 1/4 cup powdered sugar
For the praline pecans (optional):
- 1/4 cup dark brown sugar, packed
- 1/2 cup chopped pecans
Step 1: Preheat and Partially Bake the Pie Shell
Preheat your oven to 375ºF (190ºC).
While the oven is heating, partially bake the pie shell according to the package directions.
This will ensure the crust is cooked through and firm before adding the filling.
Step 2: Prepare the Pumpkin Filling
In a large bowl of an electric mixer, combine pumpkin puree, eggs, light brown sugar, melted butter, 1 1/2 cups of heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla.
Mix on medium speed until well combined and smooth, ensuring all ingredients are fully integrated.
Step 3: Bake the Pie
Pour the pumpkin mixture into the partially baked pie shell.
Place the pie in the oven and bake for 10 minutes.
After 10 minutes, reduce the oven temperature to 300ºF (150ºC) and continue baking for an additional 35 to 45 minutes, or until the filling is set and does not jiggle when gently shaken.
Step 4: Cool and Refrigerate the Pie
Once the pie is baked, remove it from the oven and allow it to cool to room temperature.
After it has cooled, refrigerate the pie until you are ready to serve.
This will help the pie set further and enhance its flavors.
Step 5: Make the Whipped Cream
In a clean bowl with the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until it begins to froth.
Gradually add the confectioner’s sugar while continuing to whip.
Whip until the cream forms stiff peaks that hold their shape.
Spoon or pipe the whipped cream around the edges of the pie for an elegant presentation.
Step 6: Prepare the Praline Pecans
In a small skillet, melt some butter and dark brown sugar together over medium heat to create a caramelized mixture.
Add pecans and stir well to coat them evenly.
Cook for a few minutes until the pecans are caramelized and fragrant, then remove from heat.
Allow praline pecans to cool before using them as a garnish for your pie, if desired.
