The Ultimate Pumpkin Pie with Rum Whipped Cream Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 unbaked deep dish pie crust
Filling:
15 oz. can pumpkin puree
1/2 cup brown sugar
1/4 cup sugar
3 eggs, lightly beaten
1 cup heavy cream
1/2 cup 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. salt
Rum Whipped Cream:
1 cup cold whipping cream
3 tbsp. sugar
1 tbsp. dark rum
1 tbsp. mascarpone or cream cheese
1 tsp. vanilla extract
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Directions: |
Directions:Prebake the pie crust for 12 minutes in a preheated 425º oven. Remove crust and cool. Filling: In a large bowl, whisk all the ingredients until smooth. Pour into prebaked pie crust and bake in a preheated 350º oven for about 1 hour or until center is set. Cool completely. Rum Whipped Cream: With a mixer, beat the cream for 1 minute on medium speed. Add sugar, rum, mascarpone cheese and vanilla. Beat on medium-high speed until peaks form. Keep refrigerated until ready to serve with pie. |
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Personal
Notes: |
Personal
Notes: Mom found this recipe in the local paper around the holidays. Instead of premixed pumpkin pie spice, it uses its own version. The orange peel adds a brighter note to the pumpkin filling. It is definitely worth the extra effort!
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