Pumpkin Rum Pie Recipe
Makes One 9" Pie - Serves 8
The delicious flavor of home-grown winter squash or pumpkins makes all the difference for this classic dessert. As a rule of thumb, one pound of untrimmed pumpkin or winter squash will yield about 1 cup puree. It's simple to make your own puree for pies, bread or other desserts - you will not miss the flavorless canned pie fillings!
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
- Preheat the oven to 450°F
- 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.
- 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.
- Place the pie pan on a baking sheet. Pour the filling into the crust.
- 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.
- Transfer to a wire cake rack and cool completely.
- Serve at room temperature. Garnish with whipped cream.
Recommended Varieties For This Recipe
Recipe Copyright Ellen Ecker Ogden, Author of The Complete Kitchen Garden and used with exclusive permission. For more information, please visit: ellenogden.com.