pumpkin pie

Rum Pumpkin Pie

Wow, I’ve been lazy this past week. I go through phases where I’m so busy I can’t even see straight and then there are times like this…when I sit in the same spot for so long that my butt falls asleep. I’m trying to learn to appreciate these times rather than be frustrated with the fact that I’m not frustrated for once. What can I say? I’m a glutton for punishment and sometimes an emotional masochist.

This week I did not manage to clean out the black peppercorns I spilled in my purse a few weeks ago, but I did manage to perfect the rum pumpkin pie I’d been messing around with. It’s a tough job, all that pie eating. And it’s all for you my friends, all for you.

I had never seen a Rum Pumpkin Pie before. The idea for this delicious twist on a Thanksgiving favorite came, once again, from my friend T.J., who grew up eating these in New Jersey. I used Meyer’s Dark Rum and I think the vanilla-ish, slightly tropical flavor of the rum really compliments the chai spices I use in my typical pumpkin pie. I like to roast fresh Sugar Pumpkins when they are available, but in a pie, it really doesn’t make much of a difference if you are using fresh or canned, as long as you are using the highest quality that you can find. In any case, I find that the pie turns out the best when all of the excess moisture has been removed from the pumpkin. Not all canned pumpkin is created equally. Some organic pumpkin and also fresh roasted pumpkin will contain more water and definetley need to be drained. The easiest way to do this is to line a fine mesh sieve or colander with cheese cloth, dump your pumpkin in, and allow it to drain, covered and refrigerated, overnight.

Serve this with whipped cream and salted vanilla caramel. Watch the boys swoon.

Rum Pumpkin Pie

oven 325

makes 1 deep dish pie

Line a deep dish pie shell with rolled out crust. Crimp edges, and put it in the freezer until it’s very cold, about 10 minutes. Sprinkle very lightly with flour and line with cheesecloth. Fill with pie weights, beans, or whatever else you might use to blind bake a pie shell. Bake at 350 until golden brown on the edges, about 15 minutes. Remove cheesecloth and weights, and pierce the bottom of th shell with a fork. Return to the oven for about 5 more minutes. Cool shell completley.

  • 2 cups pumpkin, measured after it’s drained of excess moisture
  • 3/4 cup heavy cream
  • 1/4 cup dark rum
  • 3/4 cup packed brown sugar
  • 3 eggs
  • 2 yolks
  • 1 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/8 tsp cloves
  • 1/8 tsp fresh nutmeg
  • 3/4 tsp cardamom
  • 1/8 tsp allspice
  • 2 tsp vanilla extract
  • 1 tsp salt

Mix all ingredients until well blended. Pour into prepared pie shell, smooth top with an offset spatula if neccessary. Bake the pie until it’s just set and still slightly wobbly in the middle, about 1 hour. Be careful not to overbake and let the pie souffle….which will result in a cracked pie. Serve cold with slighly sweetened whipped cream and salted vanilla caramel.

Salted Vanilla Caramel

  • 2 cups sugar
  • 2 Tbsp corn syrup
  • 1 vanilla bean, scraped
  • 2 Tbsp water
  • 2 oz butter
  • 1 1/3 cup heavy cream
  • 1 tbsp vsanilla extract
  • 2 tsp sea salt

Combine the sugar, corn syrup, vanilla bean (seeds ands pod) and water. Mix until it resembles a sandy consistency. Brush down the sides of the pot with a wet pastry brush. Cook over medium high heat and do not stir until sugar begins to caramelize. Allow to darken to a medium dark amber. Turn down the heat and add butter and heavy cream all at once. BE CAREFUL and STAND BACK because this mixture will splatter and then seize. When it calms down, stir with a whisk until smooth. Add vanilla and salt and stir until dissolved. Strain and cool.

53 Responses to “Rum Pumpkin Pie with Salted Vanilla Caramel”

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    It’s in the oven right now.

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