Pumpkin Rum Pie


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54321 Based on 9 Reviews

Servings: 8 to 10 servings
Cook Time: 1 hour
Difficulty: Easy

Ingredients Add to grocery list

1 (9-inch) pre-made pie shell
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
Pinch ground cloves
Pinch ground nutmeg
Pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners’ sugar
1/4 cup Praline Pecans, recipe follows

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

Directions

Preheat the oven to 375 degrees F.

Partially bake the pie shell, according to the package directions.

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.

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.

Praline Pecans:

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.

Recipe courtesy Johnnie Gabriel

Show: Paula's Best Dishes
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Leave a Comment

Reader Comments:

54321

Awful,awful,awful...I followed the recipe. (I usually modify recipes in some way). I prepared it in a conventional oven, 425 15 min. 350 50 min. Bland with just barely a hint of pumpkin. Consistency was light and airy, not like a pumpkin pie at all.Unfortunately, I thought I'd make a few extra to take to work friday,what a waste of time and money!

By B.C on November 23, 2011

54321

I am making the pumpkin rum pie for thanksgiving Just wanted to know if I can make the pie the day before and also the praline pecan part too I can make the whip cream thanksgiving day. Thanks Maria Chiapperino

By Maria chiapperino on November 18, 2011

54321

LOVE YOUR SHOW!

By Wendy Reagan on November 14, 2011

54321

This one sounds "to die for". I hope you try it out! Let me know, and I might try it as well. Good Luck! Dont forget to read the reviews too.

By tracey on October 21, 2011

54321

This pie knocked everyone off their feet. It is not your boring usual pumpkin pie! The praline topping is so rich and the pie filling has very complex notes which it owes to the rum. I used spiced dark rum which lends an amazing flavor to the usual pumpkin spices. Absolutely wonderful!! Now I'm the go-to person for pumpkin pie!

By Anonymous on November 21, 2010

54321

YUM!! It was a big hit and I was voted "Official Dessert Maker" for all upcoming holidays.

By Anonymous on November 29, 2009

54321

Moist and delicious!!!

By Anonymous on November 24, 2009

54321

Sooooo good!!!

By morgan2438 on March 18, 2009

54321

By morgan2438 on December 08, 2008

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