Name: Ultimate Pumpkin Pie with Rum Whipped Cream
Prep time: 10 min
Total time: 1 h 30 min
Yield: 8 - 10 serving(s)
Ingredients: 1 unbaked Perfect Piecrust; 1 can pumpkin purée (not pie filling); 1/2 c. packed light brown sugar; 1/4 c. granulated sugar; 3 eggs; 1 c. heavy cream; 1/2 c. whole milk; 2 tbsp. dark rum; 2 tsp. grated orange peel; 1/2 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/4 tsp. ground nutmeg; 1/2 tsp. kosher salt; 1 c. cold heavy cream; 3 tbsp. granulated sugar; 1 tbsp. dark rum; 1 tbsp. mascapone or crème fraîche; 1 tsp. vanilla extract

Step 1Prepare Pie: Preheat oven to 425 degrees F. Ease piecrust into deep 9-inch pie plate and place on jelly-roll pan. Trim and fold edge of dough under rim and crimp. Line crust with parchment paper and fill with dried beans or pie weights. Bake 15 minutes or until edges start to brown. Remove beans and parchment; prick all over with fork. Bake 5 minutes more. Remove from oven. Reduce oven temperature to 350 degrees F.

Step 2In large bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, cream, milk, rum, orange peel, cinnamon, ginger, nutmeg, and salt until smooth. Pour into baked piecrust.

Step 3Bake pie about 1 hour or until center is just set. Cool completely on wire rack.

Step 4To serve, prepare whipped cream: With mixer on med. speed, beat cold cream 1 minute. Add sugar, rum, mascarpone, and vanilla. Beat on medium-high speed until soft peaks form. Serve with pie.

Ultimate Pumpkin Pie with Rum Whipped Cream

Ingredients

Pumpkin Pie

Rum Whipped Cream

Directions

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