Dark Rum Pumpkin Pie Food

PUMPKIN PIE WITH RUM AND CREAM

Steps:

• Preheat oven to 350 degrees.
• Whisk the eggs and brown sugar together in a large bowl. Beat in the corn syrup, then stir in the cream, pumpkin and rum. Add the salt, cinnamon and ginger and beat mix until smooth.
• Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
• Allow to cool to room temperature and serve with whipped cream.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• Pecan Praline Directions:.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

DARK PUMPKIN PIE

Steps:

• Break eggs into a small bowl and mix, so that the yolks and whites are well combined.
• Mix together the pumpkin, sugar, cinnamon and cloves in a separate, larger bowl.
• Scald milk (that is, heat until very hot, but not boiling), and stir the hot milk, and then the eggs, into the pumpkin mixture.
• Pour into a pie pan lined with the unbaked pie shell.
• Bake for 40 to 50 minutes at 350°F, until a table knife inserted at a point between the center and the edge of the pie, comes out clean.
• Please begin checking slightly before the 40 minute point.
• Note: Although this recipe calls for 2 cups pumpkin, we have always made it with a 16 oz can of pumpkin puree, which actually is a little more; the cans I have seen lately contain 15 oz, and I don't know how this will affect the pie.

OLD-FASHIONED RUM PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place crust into a pie plate.
• Combine pumpkin, heavy cream, brown sugar, eggs, rum, pumpkin spice, and salt in a large bowl. Stir until smooth. Pour mixture into the crust.
• Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Allow to cool.

SPIRITED PUMPKIN PIE

Steps:

• For crust:
• Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
• Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
• Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
• Meanwhile, prepare filling:
• Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
• Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.