Yummy Rummy Pumpkin Pie


An old favorite I used to watch my mom make.  Instead adding milk and sugar into the recipe separately, we found that if we simply use a can of sweet and condensed milk, the pie would come out smoother and with a fuller, nuttier flavor.  Also, I like to cook with spirits (a.k.a. booze) because as the alcohol is cooked off, complimentary spirits really POP the flavors in recipes.  Of course, you need to be careful with paring your spirits to your dishes.  Spiced Rum (like Captain Morgan) is a great compliment to pumpkin pie because it POPS the Holiday Fab Four spices: cinnamon, nutmeg, ginger and clove.  It’s all about the flavor profile!

I won’t include the whipped cream recipe in this.  I’ll leave that up to you.  Make your own or buy your favorite.

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What’s in it?

1 large can of pumpkin
1 can of sweet and condensed milk
1 unbaked 9-inch pie shell
2 large eggs
1 teaspoon of cinnamon
1/2 teaspoon of ginger
1/4 teaspoon of nutmeg
1/4 teaspoon of clove
1/2 teaspoon of sea salt
1/3 cup of your favorite spiced rum

Puttin’ it together!

Preheat the oven to 425 degree F.

Combine pumpkin, condensed milk, eggs, spices, salt and rum in a bowl.

Pour into your unbaked pie shell.

Bake at 425 degrees F. for 15 minutes.

Reduce your oven temperature to 350 degrees and bake for another 40 to 50 minutes.

Check for done-ness by inserting a toothpick in the center of your pie.  If it comes out clean, it’s ready to come out and cool!

Cool on a wire rack for at least 2 hours.

Serve with or without whipped cream!

 

 

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