Dark Rum & Pumpkin Pie

By smallvillenyc

No need to wait for Thanksgiving to make this pie! A smooth creamy Pumpkin Pie, I did like this one. Rum is optional.

Ingredients

• CRUST:
• 3/4 cup all purpose flour
• 1/4 cup whole wheat flour
• 1 tablespoons sugar
• 1/8 teaspoon salt
• 1 tablespoon butter
• 3 tablespoons canola oil
• 1 to 2 tablespoons ice water
• FILLING:
• 2 Large eggs, lightly beaten
• 1 (15 or 16 ounce) can plain pumpkin puree, about 1 1/2 cups
• 1 (12 ounce) can evaporated milk
• 1/4 cup dark molasses
• 3 tablespoons dark rum
• 1/2 cup packed dark brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon salt

Preparation

Step 1

To Make Crust:
In a medium bowl, stir together white and whole wheat flours, sugar and salt.

In a small saucepan, melt butter over low heat. Cook swirling the pan until the butter turns a nutty brown, about 30 seconds. Pour into small bowl, let cool. Stir in oil. Using a fork slowly mix the butter mixture into flour until mixture is crumbly. Add enough ice water (1 to 2 tablespoons) so that the dough will hold together. Press into flattened disk. Chill for 15 mins or more.

Roll out the way you prefer, lightly floured surface, or wax paper method. and cover a 9" Pie pan. Cover with plastic wrap and chill.

To Make Filling:
Position rack in oven into lower third of oven and Preheat to 350F .

In a mixing bowl lightly mix eggs. Add pumpkin, milk, molasses, and rum. Lightly stir. In another bowl stir together sugar, salt, cornstarch and spices. Rub through a sieve into pumpkin mix and stir until combined.

Pour filling into prepared crust and bake for 40 to 50 minutes, or until a toothpick inserted comes out clean. During baking if pie crust edges look like they are getting too dark you can cover with foil.

Cool on a wire rack completely. Serve with whipped cream or plain.

May substitute the rum with 1 tablespoon of vanilla extract.