Dark Rum Pumpkin Pie Recipes

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PUMPKIN RUM PIE



Pumpkin Rum Pie image

Provided by Food Network

Categories     dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 19

1 (9-inch) premade 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
2 tablespoons butter or margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

Steps:

  • 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.
  • 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.

PUMPKIN RUM PIE



Pumpkin Rum Pie image

Make and share this Pumpkin Rum Pie recipe from Food.com.

Provided by Melljoy

Categories     Pie

Time 1h

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 18

1 (9 inch) premade pie crusts
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
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch salt
2 tablespoons dark rum
2 teaspoons vanilla extract
1/4 cup confectioners' sugar
2 tablespoons butter or 2 tablespoons margarine
1/4 cup firmly packed dark brown sugar
1/2 cup chopped pecans

Steps:

  • 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.
  • Pecan Praline Directions:.
  • 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.

Nutrition Facts : Calories 655.2, Fat 47.3, SaturatedFat 24.7, Cholesterol 200.7, Sodium 216.1, Carbohydrate 52.8, Fiber 1.4, Sugar 38.8, Protein 6.2

OLD-FASHIONED RUM PUMPKIN PIE



Old-Fashioned Rum Pumpkin Pie image

Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.

Provided by Gen

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 8

1 (9 inch) unbaked single pie crust
1 (15 ounce) can pumpkin puree
1 cup heavy whipping cream
¾ cup brown sugar
2 eggs
¼ cup spiced rum
1 teaspoon pumpkin pie spice
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
  • Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
  • Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g

RUM SWEET POTATO PIE



Rum Sweet Potato Pie image

"This is a rendition of my grandmother's world-famous pie - although she didn't have booze in hers!" says Eddie.

Provided by Eddie Jackson

Categories     dessert

Time 3h

Yield 8 servings

Number Of Ingredients 15

1 1/4 pounds sweet potatoes (3 medium)
1 piece refrigerated pie dough (or 1 disk homemade dough; see page 122)
All-purpose flour, for dusting
1/2 cup plus 3 tablespoons granulated sugar
1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
1/4 cup dark rum
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon minced peeled fresh ginger
Pinch of kosher salt
2 large eggs
1 cup canned coconut milk
1 cup cold heavy cream
1/4 teaspoon grated orange zest

Steps:

  • Preheat the oven to 350 degrees F. Prick the sweet potatoes all over with a fork and place on a rimmed baking sheet; bake until tender, about 45 minutes. Let cool, then peel off the skins and puree the flesh in a food processor until smooth. (You?ll need 2 cups sweet potato puree.)
  • Gently roll out the pie dough into a 12-inch round on a lightly floured surface. Ease into a 91/2-inch deep-dish pie dish; fold the overhanging dough under itself and crimp the edges. Line the crust with foil and fill with dried beans or pie weights. Bake until the crust is just golden around the edges, about 15 minutes. Remove the foil and beans and continue to bake until the crust is golden on the bottom, about 15 more minutes. Let cool.
  • Combine the sweet potato puree, 1/2 cup granulated sugar, the brown sugar, melted butter, 3 tablespoons rum, the vanilla, cinnamon, ginger, salt and eggs in a large bowl. Beat with a hand mixer until combined. Add the coconut milk and continue to mix. Pour the filling into the pie crust and bake until the filling is set, 1 hour 15 minutes to 1 hour 25 minutes. (Cover the crust with foil if it gets too dark.) Place the pie on a rack and let cool, about 2 hours.
  • Pour the heavy cream into a bowl and beat with the mixer until thickened. Add the remaining 3 tablespoons granulated sugar, the remaining 1 tablespoon rum and the orange zest. Whip until stiff peaks form. Serve the pie topped with the whipped cream.

GREAT PUMPKIN PIE



Great Pumpkin Pie image

Rich flavored pumpkin pie using molasses and rum as the secret ingredients. This recipe uses fresh pumpkin. Serve with whipped cream.

Provided by innkeeper

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 8

Number Of Ingredients 9

1 small sugar pumpkin, halved and seeded
1 cup white sugar
¼ cup amber rum
1 egg yolk
1 tablespoon pumpkin pie spice
1 tablespoon butter
1 ½ teaspoons dark molasses
1 teaspoon vanilla extract
1 frozen deep-dish prepared pie crust, thawed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange pumpkin halves on a baking sheet, cut sides down.
  • Roast in preheated oven until tender, about 1 hour. Set aside until cool enough to handle, though still warm.
  • Adjust oven heat to 375 degrees F (190 degrees C).
  • Scoop flesh from pumpkin halves into a bowl; mash with potato masher. Measure 2 cups mashed pumpkin into a large mixing bowl; add sugar, amber rum, egg yolk, pumpkin pie spice, butter, dark molasses, and vanilla extract. Puree the mixture with an immersion blender or electric hand mixer until smooth and thick. Pour the puree into the pie crust.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

Nutrition Facts : Calories 271.5 calories, Carbohydrate 41.6 g, Cholesterol 29.4 mg, Fat 9.6 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 159.9 mg, Sugar 27.6 g

PUMPKIN PIE WITH RUM AND CREAM



Pumpkin Pie With Rum and Cream image

Provided by Florence Fabricant

Categories     dessert

Time 1h

Yield 10 servings

Number Of Ingredients 11

3 large eggs
1/2 cup packed, light brown sugar
1/2 cup light corn syrup
1 1/2 cups heavy cream
1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
1 tablespoon dark rum
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 teaspoon ground ginger
1 10-inch pie shell, partly baked
Whipped cream

Steps:

  • Preheat oven to 350 degrees.
  • Whisk the eggs and brown sugar together in a large bowl. Beat in the corn syrup, then stir in the cream, pumpkin and rum. Add the salt, cinnamon and ginger and beat mix until smooth.
  • Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
  • Allow to cool to room temperature and serve with whipped cream.

Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 260 milligrams, Sugar 26 grams, TransFat 0 grams

SPIRITED PUMPKIN PIE



Spirited Pumpkin Pie image

Categories     Milk/Cream     Rum     Dairy     Fruit     Ginger     Dessert     Bake     Thanksgiving     Halloween     Spice     Pumpkin     Fall     Cinnamon     Clove     Potluck     Bon Appétit

Yield Serves 10

Number Of Ingredients 22

Crust
1 1/2 cups all purpose flour
1/2 teaspoon salt
5 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
3 to 4 tablespoons ice water
Filling
1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1 1/2 teaspoons vanilla extract

Steps:

  • For crust:
  • Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
  • Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
  • Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
  • Meanwhile, prepare filling:
  • Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
  • Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE



Captain Morgan's Spiced Rum Pumpkin Pie image

Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.

Provided by Potagekempcc

Categories     Pie

Time 40m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

1 unbaked 9-inch pie crust
2 jumbo eggs (Brown)
3 tablespoons spiced rum (Captain Morgan's)
3/4 teaspoon fine sea salt
2 teaspoons pumpkin pie spice
1/4 teaspoon ground allspice
1 pinch ground nutmeg
1 pinch ground cloves
3/4 cup brown sugar
1 (15 ounce) Libby's canned pumpkin
12 ounces heavy cream

Steps:

  • Pre-heat oven to 450 degrees F.
  • Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
  • In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
  • Pour filling into pie shell.
  • Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
  • Remove pie and place on a rack to cool.

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Top Asked Questions

How to bake a pumpkin pie with rum whipped cream?
Barefoot Contessa | Ultimate Pumpkin Pie with Rum Whipped Cream |… Preheat the oven to 425 degrees. Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown.
What is the best way to make a pumpkin pie?
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.
How to make a perfect pumpkin cake?
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.
What are the ingredients in a pumpkin pie filling?
Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell.

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