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.