- 8
Ingredients
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 2 teaspoons grated orange zest
- 3 extra-large eggs, lightly beaten
- 1 cup heavy cream
- 1/2 cup whole milk
- 2 tablespoons dark rum, such as Mount Gay
- Rum Whipped Cream (recipe follows)
Preparation
Step 1
Preheat oven to 425 degrees.
Line 11-inch pie pan with unbaked pie crust and place it on sheet pan. Line crust with parchment paper. Fill paper three-quarters full with the beans and bake crust for 15 minutes, until edges start to brown. Remove beans and paper (save beans for another time), prick crust all over with tines of fork, and bake for another 5 minutes.
Reduce oven temperature to 350 degrees.
Meanwhile, in large bowl, whisk together pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour filling into baked pie shell.
Bake for 55 to 65 minutes, until filling is just set in middle and knife inserted in center comes out clean. Set aside to cool completely. Serve with rum whipped cream.
Rum Whipped Cream:
Serves 8 to 10
1 cup cold heavy cream
3 tablespoons sugar
1 tablespoon mascarpone or crème fraîche
1 tablespoon good dark rum, such as Mount Gay
1 teaspoon pure vanilla extract
Place cream in bowl of electric mixer fitted with whisk attachment and beat on medium speed for 1 minute. Add sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with pumpkin pie.
Note: A dollop of mascarpone or crème fraîche in whipped cream stabilizes it so you can make it in advance and store it in fridge without it separating. If you overwhip cream and it looks curdled, just add a little more cream and whip it until it forms soft peaks.
Perfect Pie Crust:
Makes two (9- to 11-inch ) crusts
12 tablespoons (1½ sticks) very cold unsalted butter
3 cups all-purpose flour
1 tablespoon sugar
1 teaspoon kosher salt
1/3 cup very cold vegetable shortening, such as Crisco
½ cup ice water
Instructions: Cut the butter in ½-inch dice and return it to refrigerator while you prepare flour mixture. Place flour, sugar, and salt in bowl of food processor fitted with steel blade and pulse few times to mix. Add butter and shortening. Pulse 8 to 12 times, until butter is size of peas. With machine running, pour ice water down feed tube and pulse machine until dough begins to form ball. Dump out onto floured board and roll into ball. Wrap in plastic wrap and refrigerate for 30 minutes.
Cut dough in half. Roll each piece on well-floured board into circle at least 1 inch larger than pie pan, rolling from center to edge, turning and flouring dough so it doesn't stick to board. (You should see bits of butter in dough.)
Fold dough in half, ease it into pie pan without stretching at all, and unfold to fit pan. With small sharp paring knife, cut dough 1 inch larger around than pan.
Fold edge under and crimp edge with either your fingers or tines of fork.
Note: I store shortening in refrigerator so it's always cold. You can store prepared pie crust in fridge for up to a day.