Pumpkin Rum Pie
A classic pumpkin pie spike with rum. Dark, rich and delicious.
Yield
12 servingsPrep
20 minCook
46 minReady
76 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust | |||
| ¾ | cup |
all-purpose flour
|
|
| ¼ | cup |
whole-wheat flour
|
|
| 1 | tablespoon |
sugar
|
|
| ⅛ | teaspoon |
salt
|
|
| 1 | tablespoon |
butter
|
|
| 3 | tablespoons |
canola oil
|
|
| 1 | tablespoon |
water
iced, up to 2 tablespoons |
|
| For the filling | |||
| 2 | large |
eggs
|
|
| 15 | ounces |
pumpkin
puree, 1 can, plain |
|
| 12 | ounces |
milk, skim, evaporated
|
|
| ¼ | cup |
molasses
|
|
| 3 | tablespoons |
dark rum
or 1 tablespoon vanilla extract |
|
| ½ | cup |
brown sugar
dark, packed |
*
|
| 1 | tablespoon |
cornstarch
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| 1 | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the crust: | |||
| 177 | ml |
all-purpose flour
|
|
| 59 | ml |
whole-wheat flour
|
|
| 15 | ml |
sugar
|
|
| 0.6 | ml |
salt
|
|
| 15 | ml |
butter
|
|
| 45 | ml |
canola oil
|
|
| 15 | ml |
water
iced, up to 2 tablespoons |
|
| For the filling: | |||
| 2 | large |
eggs
|
|
| 433.5 | ml/g |
pumpkin
puree, 1 can, plain |
|
| 346.8 | ml/g |
milk, skim, evaporated
|
|
| 59 | ml |
molasses
|
|
| 45 | ml |
dark rum
or 1 tablespoon vanilla extract |
|
| 118 | ml |
brown sugar
dark, packed |
*
|
| 15 | ml |
cornstarch
|
|
| 5 | ml |
cinnamon
ground |
|
| 5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
salt
|
|
Directions
To prepare crust:
Mix together all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat.
Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove.
Pour into a small bowl and let cool. Stir in oil. Slowly add the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly.
Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.
Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap.
Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp.
Cover loosely with plastic wrap and refrigerate while you prepare the filling.
To prepare filling and bake pie:
Position rack in lower third of oven; preheat to 350°F.
Lightly whisk eggs in a medium bowl. Stir in pumpkin, evaporated milk, molasses and rum (or vanilla).
Mix together brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl.
Rub through a sieve into the pumpkin mixture and whisk until incorporated. Pour the filling into the prepared crust.
Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes, cover the edges with foil if they are browning too quickly.
Cool on a wire rack. Serve warm or chilled.
