PUMPKIN PIE WITH RUM FROM EATING WELL
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.
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