Bitter Sweet

Ultimate Pumpkin Pie

Great for the holiday season, this pumpkin pie is served best with rum topping whip cream.

Ingredients

  • 1 unbaked Perfect Piecrust
  • 1 can pumpkin purée
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tbsp. dark rum
  • 2 tsp. grated orange peel
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp. kosher salt

Directions

1

Unbaked piecrust Unbaked piecrust Unbaked piecrust Unbaked piecrust
Preheat oven to 425 degrees F. With a 9-inch pie plate stretch the piecrust to take shape of the plate and place on jelly-roll pan. Trim and fold edge of dough under rim. Bake for 15-20 minutes or until edges begin to look brown. Remove the pan from oven and set the oven temperature to 350 degrees F.

2

Mixing bowl Mixing bowl Mixing bowl Mixing bowl
In a large mixing bowl, add pumpkin, brown sugar, granulated sugar, eggs, cream, milk, rum, orange peel, cinnamon, ginger, nutmeg, and salt. Whisk together until smooth.

3

Pour mix into pie crust Pour mix into pie crust Smoothen top Layer Smoothen top layer
Pour the mix into the baked piecrust and smoothen out the top. Bake the pie for roughly 1 hour, use a fork to test the center. Let it cool completely on a wire rack before serving.

4

Rum topping whipped cream Rum topping whipped cream Pie Slice Pie Slice
For the rum topping whipped cream use a mixer on medium speed. For 1 minute beat the chilled cream. Add sugar, rum, mascarpone, and vanilla. Mix until soft peaks form. Serve as a topping for the pie.

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Bitter Sweet

Ultimate Pumpkin Pie

Ingredients

  • 1 unbaked Perfect Piecrust
  • 1 can pumpkin purée
  • ½ cup light brown sugar
  • ¼ cup granulated sugar
  • 3 eggs
  • 1 cup heavy cream
  • ½ cup whole milk
  • 2 tbsp. dark rum
  • 2 tsp. grated orange peel
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmeg
  • ½ tsp. kosher salt