Pumpkin Pie

Nothing says fall like the taste of a great pumpkin pie served with fresh whipped cream. This is one of my favorites with a touch of rum.

Ready

• 3 large eggs
• ½ cup granulated sugar
• 1 Tblsp unsulfured molasses
• 2 cups fresh pumpkin puree or canned pumpkin puree
• 1 Tblsp dark rum*
• 1 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground allspice
• ¼ tsp ground cardamon
• 1 ½ cup heavy whipping cream
• pinch of salt
• 1 partially baked half of pie shell.*

Set

• 9” pie pan
• Parchment paper
• Pie weights or uncooked beans or rice
• Whisk or Mixer with whisk
• Large non-reactive bowl
• Spatula
• Aluminum foil

Go

Before making pie filling:

1. Make pumpkin puree (if making from scratch)
2. Partially bakepie shell if not done so already
3. Make Chantilly cream (a.k.a. whipped cream), set aside.

Pie filling

1. Heat oven 375°F.
2. Beat eggs, sugar, and molasses until light.
3. Stir in puree, spices, and salt. Mix until incorporated.
4. Stir in cream and rum.
5. Pour mixture into partially baked pie shell.
6. Bake for about 30 minutes or until set (a knife or cake tester inserted in middle comes out clean).
7. Let cool to room temperature.
8. Serve with chantilly cream.

What you should know

• The reason to partially bake crust and brush with egg white is to prevent filling soaking into crust.

To pre-bake pie shell:The pie dough is rolled out and placed in pie pan and edge is fluted. Line with parchment paper and fill with uncooked rice or beans (these act as pie weights). Bake in pre-heated 350°F for about 10 minutes. remove parchment and “weights” and brush the bottom of crust with egg whites. Return to oven and bake an additional 5 minutes. Remove and cool.

• You can replace rum with rum extract

• If you are restricted on time, you can always use pre-made pie doughs.

• You may need to make a strip of aluminum foil that will cover just the crust to prevent it from getting too dark.