Pumpkin Pie With Rum and Cream
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3large eggs
- ½cup packed, light brown sugar
- ½cup light corn syrup
- 1½cups heavy cream
- 1½cups baked fresh pumpkin, pureed, or canned pumpkin puree
- 1tablespoon dark rum
- ½teaspoon salt
- 1teaspoon cinnamon
- ¾teaspoon ground ginger
- 110-inch pie shell, partly baked
- Whipped cream
Nutritional analysis per serving (10 servings)
353 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 40 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 4 grams protein; 260 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
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.
- Step 3
Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
- Step 4
Allow to cool to room temperature and serve with whipped cream.
Private Notes
Comments
Way too sweet. Had to throw the whole pie away.
This pie got rave reviews from my pumpkin pie loving family and even from the members who don’t love pumpkin pie. We didn’t have rum, so we used bourbon instead, and it was great. I do believe the commenter below must have used pumpkin pie filling rather than pumpkin puree. It wasn’t too sweet at all. Would highly suggest this recipe with a homemade crust!!
I have been making this pie every year since the article and Emily’s book (which I bought) were released back in 1991. Since pumpkin is one of my favorite pies, I always try new recipes but eventually return to this gem of perfection. It was my post-Thanksgiving breakfast today. My only modification is using a ginger snap crust, as I believe crumb crusts pair better with custard pies. I’ve also substituted the pumpkin purée with mashed sweet potatoes, which has yielded great results. Thank you, Emily and Florence, for a 33-year ( and counting) tradition.
Way too sweet. Had to throw the whole pie away.
Just in time! Thanks!
@Sarah F are you sure you made it correctly? 1/2 cup sugar for a pumpkin pie is standard. Perhaps you used a can of “pumpkin pie filling” )which comes pre-sweetened) rather than plain pumpkin puree?
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