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Pumpkin Pie with Rum Crust

This recipe is my go-to pumpkin pie recipe. The rum adds a special extra spice, but you can use water instead if rum doesn’t fit your fancy. I also make my on pumpkin puree – it’s super easy and cheaper than buying canned pumpkin. Since pumpkins are only available during the fall, I made this recipe with butternut squash. It’s a great alternative and much easier to find fresh in the store.

To make Pumpkin Puree

Preheat the oven to 450 degrees. Cut the pumpkin or squash in half and spoon out the seeds. Place cut side of the squash down on a baking sheet with high sides. Pour water around the squash to just coat the bottom of the baking sheet. Bake for 45 minutes to an hour, until a fork can easily slide into the squash. Let cool and spoon out the flesh, discarding the skin. You can blend the puree to get out any chunks, but the squash should be soft enough so this step is not necessary.

To make the Rum Crust

1 1/4 cup flour
1 tsp sugar
1/2 tsp salt
1/2 cup cold, unsalted butter
1/8 to 1/4 cup chilled spiced rum

Mix the flour, sugar, and salt in a bowl. Cut in the butter until the mixture resembles coarse crumbs. Add the rum, one tablespoon at a time, until the dough comes together. Gather into a ball, wrap in plastic wrap, and chill for at least 30 minutes. When ready, roll out to fit a 10″ pie pan.

To make the Filling

1 3/4 cup pumpkin puree
1/2 cup light brown sugar, packed
1/2 cup sugar
1/8 tsp ground cloves
1 tsp cinnamon
1 tsp ground ginger
1/2 tsp salt
2 eggs, beaten
1/2 cup evaporated milk
1/2 cup light cream

Combine the puree, brown sugar, sugar, cloves, cinnamon, ginger, salt, and eggs int a large bowl, mixing well. Combine the evaporated milk and cream in a small saucepan. Scald the milks and add slowly to the other ingredients. Be sure to add the milks slowly, because if you add it too quickly, the eggs will cook in the mixture. Mix well. Pour the filling into the pie pan and bake at 350 degrees for about an hour. The center will still be jiggly. Let cool for an hour and enjoy.


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