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!
*We love bringing you amazing rum recipes! Our recipes may contain affiliate links to products that we use. If you click the link and make a purchase, we may receive a small commission (at no additional cost to you). Thank you for your support in helping us to continue providing rumlicious, tropical recipes!
Pumpkin Rum Pie
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.
Find more rum recipes here:
Copyright©Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC
