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Isn’t this everyone’s favorite part about Thanksgiving?! Well, it’s ours!

Pumpkin Rum Pie

Serves: 1 – 9 inch pie

Pie Dough:

1 C. All purpose flour
½ tsp. Salt
¼ C. Butter, cold, cubed small
2 Tbsp. Water, cold
Filling:
2 C. Pumpkin purée
3 Ea. Eggs, room temperature
1 C. Brown sugar
2 Tbsp. Butter, melted and cooled
1 ½ C. Heavy cream
1/3 C. Sour cream
1 ½ tsp. Cinnamon
1 ½ tsp. Ginger
Pinch   Clove
Pinch   Nutmeg
Pinch   Salt
2 Tbsp. Dark rum
2 tsp. Vanilla extract

Method and Technique:

For the pie dough:

  1. In a mixing bowl with the paddle attachment place the flour and salt
  2. Add the butter and cut in on low speed until mealy
  3. Add the water and mix until a coarse dough forms
  4. Turn out onto a floured work surface and roll into a 12 inch circle
  5. Transfer dough to a pie pan, press in the bottom and crimp the edges

For the filling:

  1. In a large bowl whisk together the pumpkin purée, eggs, brown sugar, melted butter, heavy cream, sour cream, cinnamon, nutmeg, ginger, clove, salt, rum and vanilla
  2. Pour into the prepared shell and bake in a 375˚ oven for 10 minutes
  3. Lower oven temperature to 300˚ and bake for 40 minutes

Cool to room temperature and refrigerate until ready to serve

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