Ultimate Pumpkin Pie with Rum Whipped Cream

Pumpkin pie can be boring and dense so I set out to make a better pumpkin pie. Pumpkin has a distinct squash flavor that you want to enhance without overpowering it. I’ve filled the prebaked crust with a lightly spiced pumpkin mixture that tastes more like a mousse than a dense custard. Dark rum and grated orange zest are my secret ingredients.

Serves 8 – 10

1 unbaked Perfect Pie Crust (page 244)
Dried beans, for blind baking

1 (15-ounce) can pumpkin purée (not pie filling)
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)

Preheat the oven to 425 degrees.

Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three quarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce the oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, Canned Pumpkingranulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the fi lling into the baked pie shell. Bake for 55 to 65 minutes, until the fi lling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream.

Rum Whipped Cream

A dollop of mascarpone or crème fraîche in whipped cream stabilizes it so you can make it in advance and store it in the fridge without it separating.

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 the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.

*If you overwhip the cream and it looks curdled, just add a little more cream and whip it until it forms soft peaks.

Copyright © 2012 Ina Garten.

Barefoot Contessa Foolproof: Recipes You Can Trust by Ina Garten

Published: Oct 30, 2012 by Clarkson Potter
ISBN: 9780307464873
Price: $40.00

rum whipped cream

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Lindsey Reeder is slowly learning how to navigate her way around the kitchen. It only made sense that she would choose a career in book publishing with a last name like Reeder. As a Coordinator in the Online Marketing at Random House of Canada, Lindsey spends her days tweeting and blogging about books that make her laugh, make her cry and everything in between. Follow Lindsey on Twitter at @reederreads or @RandomHouseCA.

3 Responses to “Ultimate Pumpkin Pie with Rum Whipped Cream”

  1. November 1, 2012 at 1:47 pm #

    You can always trust Ina to come up with something decadent. I’ll definitely be trying this one. ;)

  2. Joanne
    January 18, 2013 at 8:34 pm #

    This may be a yummy pie but I have to say that the picture does not make it look so appetizing. The crust looks burnt! I would never serve or sell something looking like this. Sorry. The filling part does look lovely.

    • Jessica
      January 18, 2013 at 8:56 pm #

      Hmm, you might have a point! But I’m thinking it’s just a shadow in the photo. ~Jess

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