Lunch: Ultimate Pumpkin Pie with Rum Whipped Cream

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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Ultimate Pumpkin Pie with Rum Whipped Cream

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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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