Spiced Rum Pumpkin Pie is the perfect twist on a classic fall favorite. The addition of spiced rum adds a warm, aromatic depth that pairs beautifully with the pumpkin and spices. It's an elegant yet approachable dessert for any autumn gathering.
Pie crust forms the base of your pie, providing a buttery, flaky contrast to the creamy filling. You can use a store-bought one for convenience or make your own if you're feeling ambitious.
Pumpkin puree is the star of the show, offering that quintessential autumn flavor and creamy texture.
Brown sugar adds sweetness with a hint of molasses, enhancing the pie's cozy flavor profile.
Heavy cream enriches the filling, making it lusciously smooth and velvety.
Spiced rum introduces a unique, warmly spiced note that elevates the traditional pumpkin pie.
Eggs help set the filling, giving it structure and a custard-like consistency.
Vanilla extract rounds out the flavors, adding a subtle sweetness and aroma.
Cinnamon, ginger, nutmeg, and cloves are the classic pumpkin pie spices, each contributing to the overall warm and spicy character of the pie.
Salt enhances all the flavors, balancing the sweetness and spices.
And don't forget the whipped cream for serving—it's the perfect creamy topper to this richly spiced dessert.
This pie pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. For a cozy gathering, consider serving it alongside hot apple cider spiked with a little more rum.
First, preheat your oven to 375°F (190°C). This gives your oven time to reach the right temperature while you prepare the filling.
In a large mixing bowl, combine the pumpkin puree, brown sugar, heavy cream, spiced rum, eggs, vanilla extract, cinnamon, ginger, nutmeg, cloves, and salt. Whisk everything together until you have a smooth, well-blended mixture. This will be your delicious pie filling.
Pour the filling into your prepared pie crust. Place the pie on a baking sheet—this makes it easier to move in and out of the oven and catches any spills.
Bake your pie in the preheated oven for 50-60 minutes. You'll know it's done when the filling is set and a knife inserted near the center comes out clean. The edges might be a little puffed up, and that's perfectly normal.
Once baked, let the pie cool on a wire rack for at least 2 hours. This cooling time is crucial for the filling to fully set and develop its flavors.
When you're ready to serve, add a generous dollop of whipped cream on top of each slice. Enjoy!
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