Best Pumpkin Rum 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 CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING



Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping image

Provided by Duff Goldman

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 17

3 1/2 cups gingersnap crumbs (see Cook's Note)
5 to 6 tablespoons unsalted butter, melted
2 cups low-fat milk
3/4 cup brown sugar
1/4 cup cornstarch
2 large eggs
1 cup pumpkin puree
1/4 teaspoon salt
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped

Steps:

  • For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
  • Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
  • Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
  • Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
  • For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
  • In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
  • For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
  • Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

RUM-RAISIN PUMPKIN PIE



Rum-Raisin Pumpkin Pie image

This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 14

Dough for single-crust pie
1/2 cup raisins
1/4 cup rum
1/4 cup boiling water
2 large eggs, room temperature
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 can (15 ounces) solid-pack pumpkin
1 cup evaporated milk

Steps:

  • Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.

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.

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

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

BAREFOOT CONTESSA PUMPKIN PIE WITH RUM WHIPPED CREAM



BAREFOOT CONTESSA PUMPKIN PIE WITH RUM WHIPPED CREAM image

Categories     Dessert     Bake     Thanksgiving     Squash

Yield 8-10 people

Number Of Ingredients 23

1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244)
Dried beans for blind baking
Filling:
1 (15-ounce) can pumpkin puree (not pie filling)
½ cup light brown sugar, lightly packed
¼ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
½ teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons dark rum, such as Mount Gay
Rum Whipped Cream (recipe follows)
Rum Whipped Cream
Serves 8 to 10
1 cup cold heavy cream
3 tablespoons sugar
1 tablespoon mascarpone or crème fraiche
1 tablespoon good dark rum, such as Mount Gay
1 teaspoon pure vanilla extract

Steps:

  • 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. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes. Reduce the oven temperature to 350 degrees. 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. Bake for 55 to 65 minutes, until the filling is just set in the middle and knife inserted in the center comes out clean. Set as side to cool completely. Serve with the rum whipped cream. Rum Whipped Cream Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.

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

DARK RUM PUMPKIN PIE



DARK RUM PUMPKIN PIE image

Categories     Dessert     Bake     Thanksgiving

Yield 8 to 10

Number Of Ingredients 9

1 can pumpkin
1 cup heavy or whipping cream
3 large eggs
1 cup brown sugar (dark)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 cup dark rum

Steps:

  • Preheat oven to 400 degrees Roll out and line 9" pie pan with dough Place on bottom rack of oven and bake 15 minutes; prick with fork to keep bubbles from forming Remove from oven and put aside to cool Add pumpkin to large bown and add the heavy cream and eggs and beat thoroughly with whisk Combine sugar and spices and toss together well then beat into the pumpkin mixture Add the rum and mix thoroughly Spoon into the crust and place on the bottom shelf of the oven and bake 8 minutes. Reduce oven to 350 and continue to bake until knive inserted in the center comes out clean, about 35-40 minutes. Serve warm or cold with whipped cream.

PUMPKIN PIE WITH RUM FROM EATING WELL



PUMPKIN PIE WITH RUM FROM EATING WELL image

Categories     Vegetable     Dessert     Bake     Thanksgiving     Low Fat

Yield 8 servings

Number Of Ingredients 19

Crust
3/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 tablespoon sugar
1/8 teaspoon salt
1 tablespoon butter
3 tablespoons canola oil
Filling
2 large eggs
1 15- or 16-ounce can plain pumpkin puree (1 1/2 cups)
1 12-ounce can evaporated skim milk
1/4 cup dark molasses
3 tablespoons dark rum or 1 tablespoon vanilla
1/2 cup packed dark brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt

Steps:

  • 1. To make crust: In a medium bowl, stir together white and whole-wheat flours, sugar and salt. In a small saucepan, melt butter over low heat. Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds. Pour into a small bowl and let cool. Stir in oil. Using a fork, slowly stir the butter-oil mixture into the flour until the mixture is crumbly. Gradually stir in enough ice water (1 to 2 tablespoons) so that the dough will hold together. Press the dough into a flattened disk. 2. Place two overlapping lengths of plastic wrap on the work surface. Set the dough in the center and cover with two more sheets of plastic wrap. With a rolling pin, roll the dough into a circle about 13 inches in diameter. 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. 3. To make filling: Position rack in lower third of oven; preheat to 350°F. In a mixing bowl, lightly whisk eggs. Add pumpkin, evaporated milk, molasses and rum or vanilla. In a small bowl, combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt. Rub through a sieve into the pumpkin mixture and whisk until incorporated. 4. Pour the filling into the prepared crust and bake for 40 to 50 minutes, or until the filling has set and a skewer inserted in the center comes out clean. During baking, cover the edges with foil if they are browning too quickly. Cool on a wire rack.

PUMPKIN RUM PIE



PUMPKIN RUM PIE image

Categories     Cake     Thanksgiving

Yield 8

Number Of Ingredients 17

Ingredients
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

Steps:

  • 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. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Praline Pecans: 2 tablespoons butter or margarine 1/4 cup firmly packed dark brown sugar 1/2 cup chopped 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.

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