PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
Provided by Duff Goldman
Categories dessert
Time 5h10m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
- Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
- Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
- Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
- For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
- In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
- For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
- Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
RUM-RAISIN PUMPKIN PIE
This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.
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
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
PUMPKIN PIE WITH RUM AND CREAM
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 260 milligrams, Sugar 26 grams, TransFat 0 grams
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
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.)
DELUXE PUMPKIN RUM PIE
I love this pie, it sets up beautifully when baked, I baked mine in an 11 x 7-inch baking pan with a graham cracker crust, and that worked out really well. If you like more spice then increase the spices slightly, increase the rum also to taste.
Provided by Kittencalrecipezazz
Categories Pie
Time 1h3m
Yield 1 pie
Number Of Ingredients 15
Steps:
- Set oven to 400 degrees.
- Prebake the pie crust for 8 minutes, with the edges covered with foil.
- In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
- Bake for 45 minutes (the center should be a little wobbly, but set.).
- Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
- Serve with whipped cream.
- Cover and refrigerate any leftovers.
Nutrition Facts : Calories 3686.4, Fat 220.6, SaturatedFat 122.2, Cholesterol 998.5, Sodium 4121.6, Carbohydrate 370.7, Fiber 18.2, Sugar 265.6, Protein 46.8
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.
More about "pumpkin rum pie food"
PUMPKIN PIE WITH RUM RECIPE | EATINGWELL
From eatingwell.com
4/5 (3)Total Time 1 hr 10 minsCategory Healthy Pie RecipesCalories 278 per serving
- To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.
- Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.
- To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350 degrees F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.
- Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.
BAREFOOT CONTESSA | ULTIMATE PUMPKIN PIE WITH RUM …
From barefootcontessa.com
- Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix.
- With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.
PUMPKIN RUM PIE RECIPE | RECIPELAND
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3.5/5 (20)Total Time 1 hr 16 minsServings 12Calories 150 per serving
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- In the bowl of a food processor, process graham crackers and pecans until finely ground. Set aside. (You may have to do this batches.)
CLASSIC PUMPKIN PIE RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
Reviews 2Category Baking & DessertsCuisine AmericanTotal Time 1 hr 5 mins
- Prepare the pie crust and refrigerate for at least 1 hour. Preheat the oven to 400°F. Partially bake the crust for 7 minutes, remove from the oven and set aside. Reduce the oven temperature to 350°F.
- Whisk together the pumpkin purée, evaporated milk, eggs, molasses and light brown sugar until well blended. Add the salt, cinnamon, ginger, cloves, allspice and nutmeg.
- In a small bowl, combine the cornstarch, rum and vanilla extract. Whisk with a fork until the cornstarch is dissolved and quickly stir into the pumpkin mixture.
RUM PUMPKIN CHIFFON PIE - IMBIBE MAGAZINE
From imbibemagazine.com
Estimated Reading Time 3 mins
- For the crust: Adjust an oven rack to the middle position and heat oven to 325 degrees Fahrenheit. Process cracker pieces, sugar, and ginger in a food processor to fine, even crumbs, about 30 seconds. Sprinkle melted butter over crumbs and pulse to incorporate, about 8 pulses. Sprinkle the mixture into a 9-inch pie plate. Using the bottom of a dry measuring cup, press crumbs into an even layer on bottom and sides of pie plate. Bake until crust is fragrant and beginning to brown, 12 to 18 minutes, then remove from the oven and let crust cool completely on wire rack, about 30 minutes.
- For the filling: Sprinkle gelatin over the rum in large bowl and let it sit until the gelatin softens, about 5 minutes. Microwave the mixture until it is bubbling around edges and gelatin dissolves, about 30 seconds. Let cool until slightly warm, about 110 degrees. (It will be syrupy.)
- Meanwhile, microwave the pumpkin purée in a bowl until heated to 110 degrees, 30 seconds to 1 minute. Transfer the warm pumpkin to a food processor and add the brown sugar, cinnamon, and salt. Process until completely smooth, about 1 minute. Scrape down the sides of the bowl and process again until no streaks remain, 10 to 15 seconds. Transfer the pumpkin mixture to the bowl with the gelatin mixture, stir to combine. Stir in cream.
- Using a stand mixer fitted with whisk attachment, whip the egg whites on medium-low speed until they are foamy, about 1 minute. Increase the speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add the granulated sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of the meringue into pumpkin mixture until smooth. Using a rubber spatula, fold the remaining meringue into the pumpkin mixture until only few white streaks remain.
PUMPKIN & RUM-RAISIN CAKE | FOODLAND
From foodland.ca
3.7/5 (3)Total Time 1 hr 15 minsServings 16Calories 350 per serving
- Preheat oven to 350°F (180°C). Grease a Bundt cake pan, set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in the pumpkin purée until smooth. Set aside.
- In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter.
- Spread the batter into the prepared pan. Bake in centre of oven until a skewer inserted into the deepest part of the cake comes out clean, about 55 min. Allow the cake to cool on a wire rack for 10 min. then gently remove it from the pan and cool to room temperature on a wire rack. Meanwhile, in a small mixing bowl, combine 3 tbsp (45 mL) reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed, thin glaze with more raisin liquid, adding 1/4 tsp (1 mL) at a time. Pour or brush the glaze over the cake two or three times, allowing each layer to set before adding the next.
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