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Prep Time: 10 Minutes Cook Time: 53 Minutes |
Ready In: 63 Minutes Servings: 8 |
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I love this pie, it sets up beautifully when baked, I baked mine in an 11 x 7-inch baking pan with a graham cracker crust, and that worked out really well. If you like more spice then increase the spices slightly, increase the rum also to taste. Ingredients:
1 (9 inch) unbaked deep dish pie shells (can use a 10-inch pie shell also) |
2 cups canned pumpkin puree |
2/3 cup brown sugar |
1/2 cup white sugar |
1 tablespoon flour |
1/2 teaspoon salt |
1 1/2 teaspoons cinnamon |
1/2 teaspoon nutmeg |
1 teaspoon ginger |
1/2 teaspoon allspice or 1/2 teaspoon pumpkin pie spice |
1 cup heavy whipping cream (unwhipped) |
1 (8 ounce) package cream cheese, softened |
2 large eggs |
3 -4 tablespoons rum |
2 teaspoons vanilla |
Directions:
1. Set oven to 400 degrees.
2. Prebake the pie crust for 8 minutes, with the edges covered with foil.
3. In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
4. Bake for 45 minutes (the center should be a little wobbly, but set.).
5. Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
6. Serve with whipped cream.
7. Cover and refrigerate any leftovers.
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