Deluxe Pumpkin Rum Pie Recipes

RUM-RAISIN PUMPKIN PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• Pecan Praline Directions:.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

PUMPKIN RUM PIE

Steps:

• Preheat the oven to 375 degrees F.
• Partially bake the pie shell, according to the package directions.
• In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
• With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
• In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.

DELUXE PUMPKIN RUM PIE

Steps:

• Set oven to 400 degrees.
• Prebake the pie crust for 8 minutes, with the edges covered with foil.
• In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
• Bake for 45 minutes (the center should be a little wobbly, but set.).
• Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
• Serve with whipped cream.
• Cover and refrigerate any leftovers.

MAUI MACADAMIA NUT RUM PIE

Steps:

• Preheat oven to 350.
• If madadamia nuts are salted, spread on towel and rub to remove as much salt as possible.
• Chop nuts and place in single layer on baking sheet.
• Toast about 5 minutes, or until golden brown. Set aside.
• Combine sugar, gelatin, cornstarch and salt in blender or food processor.
• Add cream cheese and sour cream.
• Whirl, gradually adding milk, and continue blending or processing until smooth.
• Note: If using a food processor, add part of the milk, process and pour part of the mixture into top of a double boiler, then add remainder of milk and process. This will prevent an overflow from too much liquid.
• Place mixture in top of double boiler and cook over gently boiling water until thick and smooth, stirring constantly, about 15 minutes.
• Whisk some of the mixture into egg yolks. Return to pan, whisking as it continues to cook, about 3 minutes.
• Remove top of double boiler and set aside to cool slightly.
• Whip egg whites until stiff peaks form.
• Stir rum into filling mixture and fold in egg whites.
• Chill until thickened but not firm.
• Whip cream until stiff and fold into filing along with half of the toasted nuts.
• Pour into prepared crust and chill at least 2 hours.
• Sprint top with remaining nuts just before serving.

PUERTO RICAN RUM PIE

Steps:

• Cream butter and sugar, and beat in eggs, one at a time.
• Add melted chocolate, coffee and rum extract.
• Add flour and walnut pieces, and mix.
• Pour into unbaked pie shell.
• Top with walnut halves.
• Bake at 375F for 25 minutes.

FROZEN CHOCOLATE - RUM PIE

Steps:

• Make crust: Combine well the pecans, butter, rum and brown sugar and press into bottom and up sides of 10 inch glass pie plate.
• Freeze, covered.
• Make filling: In top of double-boiler set over barely simmering water, melt chocolate.
• Let cool for 30 minutes, or until completely cool and stir in coffee powder.
• Beat together vanilla, eggs and rum; beat in chocolate mixture.
• In another bowl, beat cream until it holds soft peaks.
• Fold into chocolate mixture and pour into shell.
• Freeze, covered, overnight.
• Whip cream and icing sugar and mound on pie.
• Let pie stand 15-20 minutes and slice.
• Let slices stand 5-10 minutes more before serving.

CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE

Steps:

• Pre-heat oven to 450 degrees F.
• Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
• In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
• Pour filling into pie shell.
• Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
• Remove pie and place on a rack to cool.