Dark rum adds just a little more pizzazz to this traditional holiday treat. Mmmm….I may want to skip the mashed potatoes and have an extra slice of this!

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Pumpkin Rum Pie

Author: Rum Therapy

Ingredients

Pie Filling

1 can pumpkin puree 15-16 oz
1/2 C. sugar
1 Tbs. molasses
1 1/2 tsp. pumpkin pie spice
2 eggs beaten
3/4 C. half-and-half light cream, or evaporated milk
1/4 C. dark rum

Pie Crust

1 frozen or premade pie crust

Rum Flavored Whipped Cream

1 pint Whipping Cream
2 Tbs. Powdered Sugar
1 Tbs. Dark Rum

Instructions

Preheat oven to 375°F.
Prepare the pie crust according to its instructions.
Mix (by hand) together pumpkin puree, sugar, molasses, rum and pumpkin pie spice. Add eggs, stir in half-and-half.
Pour filling into pie crust – don’t fill too full.
Bake for 25 minutes and check to be sure the crust is not getting too brown. If at any point it does, you may have to cover just the crust with foil.
Bake for another 20 to 25 minutes or until a knife inserted in the center comes out clean.
Let cool at least an hour, then cover and refrigerate.
Whip the cream, gently mix in powdered sugar and rum. Add just a little more powdered sugar if needed for consistency.
Serve with a dollop of Rum Flavored Whipped Cream and a sprinkle of cinnamon.

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