Pumpkin Rum Pie Recipe

To make puree: Cut your squash or pumpkin into wedges or quarters. Place cut side down on a roasting pan and pour in ½ inch water. Bake in a preheated 375°F oven until the flesh is tender, about 1 hour. Cool. Discard the seeds and skin, and mash with a fork or blend until smooth.

• 1 recipe pastry dough
• 1 ½ - 2 cups cooked and pureed pumpkin or winter squash (from 1.5 - 2 lbs squash)
• ½ cup granulated white sugar
• ½ cup dark brown sugar
• 3 tablespoons dark rum
• 1 tablespoon unsulfured molasses
• 1 ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground cloves
• 2 large eggs
• 1 cup whole milk or cream, heated to scalded
• whipped cream for garnish

1. Preheat the oven to 450°F
2. Roll out the pastry on a lightly floured work surface to a 12-inch round about 1/8 inch thick. Fit into a 9-inch pie plate. Fold the overhand under the pastry and flute the edges. Refrigerate the crust while making the filling.
3. In the bowl of a blender, whisk the pureed pumpkin or squash, granulated sugar, brown sugar, rum, molasses cinnamon, ginger and cloves until the brown sugar dissolved. One at a time, beat in the eggs, then the cream.
4. Place the pie pan on a baking sheet. Pour the filling into the crust.
5. Bake 10 minutes, then reduce the oven temperature to 325°F and continue baking until a knife inserted in the center comes out clean, about 40 minutes.
6. Transfer to a wire cake rack and cool completely.
7. Serve at room temperature. Garnish with whipped cream.