Ultimate Pumpkin Pie with Rum Whipped Cream
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Ina Garten
This pumpkin pie and its whipped cream topping are made with a splash of dark rum, making this American classic even more irresistible.
Ingredients
1 unbaked Perfect Piecrust
1 can pumpkin purée (not pie filling)
1/2 c. packed light brown sugar
1/4 c. granulated sugar
3 eggs
1 c. heavy cream
1/2 c. whole milk
2 tbsp. dark rum
2 tsp. grated orange peel
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. kosher salt
Instructions
Prepare Pie: Preheat oven to 425 degrees F. Ease piecrust into deep 9-inch pie plate and place on jelly-roll pan. Trim and fold edge of dough under rim and crimp. Line crust with parchment paper and fill with dried beans or pie weights. Bake 15 minutes or until edges start to brown. Remove beans and parchment; prick all over with fork. Bake 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.
In large bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, cream, milk, rum, orange peel, cinnamon, ginger, nutmeg, and salt until smooth. Pour into baked piecrust.
Bake pie about 1 hour or until center is just set. Cool completely on wire rack.
To serve, prepare whipped cream: With mixer on med. speed, beat cold cream 1 minute. Add sugar, rum, mascarpone, and vanilla. Beat on medium-high speed until soft peaks form. Serve with pie.
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