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.
PUMPKIN RUM PIE
Make and share this Pumpkin Rum Pie recipe from Food.com.
Provided by Melljoy
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 655.2, Fat 47.3, SaturatedFat 24.7, Cholesterol 200.7, Sodium 216.1, Carbohydrate 52.8, Fiber 1.4, Sugar 38.8, Protein 6.2
OLD-FASHIONED RUM PUMPKIN PIE
Old-fashioned, simple pumpkin pie recipe that's been passed down. Very creamy and easy to make. Top with ice cream or whipped cream before serving, if desired.
Provided by Gen
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 29 g, Cholesterol 87.3 mg, Fat 19.9 g, Fiber 2.4 g, Protein 4.2 g, SaturatedFat 9.2 g, Sodium 423.4 mg, Sugar 15.1 g
OLD FASHIONED PARADISE PUMPKIN PIE
This triple-decker pie has a cheesecake layer on the bottom, pumpkin custard in the middle, and a pecan streusel layer on top. Paradise!
Provided by MARBALET
Categories Pumpkin Pie
Time 2h
Yield 8
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- To Make Cheesecake Layer: In a medium mixing bowl, beat cream cheese until smooth. Beat in 1/4 cup sugar, then add vanilla extract and 1 egg. Beat mixture until light and smooth. Chill mixture for 30 minutes, then spread into pastry shell.
- To Make Pumpkin Layer: In a large bowl, combine pumpkin puree, evaporated milk, 2 eggs, 1/4 cup brown sugar, 1/4 cup white sugar, cinnamon, nutmeg, and salt. Mix until all ingredients are thoroughly combined.
- Pour pumpkin mixture over cream cheese layer. Cover edges of crust with aluminum foil.
- Bake in preheated oven for 25 minutes. Remove foil from edges and bake an additional 25 minutes.
- To Make Pecan Streusel Layer: While pie is in oven, combine flour and 2 tablespoons brown sugar in a small bowl. Mix well, then add softened butter or margarine and stir until ingredients are combined. Mix in pecans.
- After pie has been in oven for 50 minutes, remove and sprinkle pecan streusel evenly over top. Bake for an additional 10 to 15 minutes, until a toothpick inserted in center comes out clean.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 40.3 g, Cholesterol 117.3 mg, Fat 27.1 g, Fiber 2.1 g, Protein 8.6 g, SaturatedFat 11.3 g, Sodium 433.1 mg, Sugar 28.1 g
OLD-FASHIONED PUMPKIN PIE RECIPE BY TASTY
Here's what you need: all-purpose flour, cinnamon, kosher salt, shortening, ice water, sugar, ground cinnamon, ground ginger, ground cloves, kosher salt, large eggs, canned pumpkin puree, evaporated milk, whipped cream
Provided by Kiano Moju
Categories Bakery Goods
Yield 8 servings
Number Of Ingredients 14
Steps:
- Make the pie dough: In a large bowl, whisk together flour, cinnamon, and salt. Using a pastry blender or two knives, cut shortening into the flour until the shortening breaks down into pea-sized pieces.
- Add the ice water, 1 tablespoon at a time, and stir gentle until the dough starts to come together.
- Dump the dough onto a work surface lined with 2 large pieces of plastic wrap. Shape dough into a disc and wrap tightly with the plastic wrap. Chill the dough in the refrigerator for about 30 minutes.
- Preheat the oven to 425˚F (220˚C)
- Make the filling: In a small bowl, mix together the sugar, cinnamon, ginger, cloves, and salt.
- In a large bowl, whisk the eggs. Add the pumpkin and sugar-spice mix and whisk to combine. Slowly whisk in the evaporated milk until incorporated.
- Once the dough has chilled, lightly flour a clean surface. Roll out the dough to a ¼-inch (6 mm)-thick round. Keep the surface and rolling pin floured as needed so the dough doesn't stick. Transfer the dough to a 9½-inch pie pan (24 cm). Tuck the edges under and crimp. Note: The key to flaky pie crust is to handle it as little and as gently as possible. Handle it only as much as is absolutely necessary to mix, shape, and roll out.
- Pour the filling into the pie shell.
- Bake the pie for 15 minutes, then reduce the oven temperature to 350˚F (180˚C) and bake for another 40 minutes, or until the center jiggles slightly.
- Cool the pie on a wire rack for 2 hours.
- Slice and serve with whipped cream or ice cream.
- Enjoy!
Nutrition Facts : Calories 546 calories, Carbohydrate 58 grams, Fat 32 grams, Fiber 2 grams, Protein 10 grams, Sugar 24 grams
OLD-FASHIONED PUMPKIN PIE
This recipe came to me almost 20 years ago from a co-worker, who passed along his wife's recipe. I have never made another pumpkin pie since! Even people who profess to dislike pumpkin pie end up enjoying this one. At the end of a holiday meal, I never have so much as one piece left. To make it a little more fancy, you can serve this with my Recipe #334884.
Provided by JackieOhNo
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Beat eggs slightly; beat in remaining ingredients.
- Pour into pie shell. Bake 15 minutes.
- Reduce oven temperature to 350 degrees. Bake 45 minutes loner or until a knife inserted between the center and edges comes out clean. Cool.
Nutrition Facts : Calories 277.4, Fat 11.9, SaturatedFat 4.2, Cholesterol 58.8, Sodium 326.1, Carbohydrate 37.5, Fiber 1.3, Sugar 19.6, Protein 6.5
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