Traditional Pumpkin Pie with Molasses, Brown Sugar and Rum
Author:TJ
Prep Time:30
Cook Time:60
Total Time:1 hour 30 minutes
Yield:6-8 1x
Ingredients
Scale
2 eggs
1 egg yolk
(1) 15 oz can pumpkin puree’
1/2 cup light brown sugar
1/2 cup granulated white sugar
1/2 tsp kosher salt
1–1/2 TBL molasses
1–1/2 tsp dark rum
1–1/2 tsp cinnamon
1–1/2 tsp ginger
1/8 tsp nutmeg
1/8 tsp cloves
1/2 cup heavy cream
3/8 cup whole milk, more as needed
9 inch pie shell
1/4 cup crushed pumpkin spice almonds
Whipped cream
Instructions
Heat oven to 425 and place rack in center of oven
Mix the pumpkin, white sugar, brown sugar, salt, molasses, rum, cinnamon, ginger, nutmeg, cloves, eggs and yolk, cream and milk until smooth. Add more milk 1 tablespoon at a time if the mixture is too stiff. It should be a soft puree
Place your pie crust into a glass pie pan and trim the edges to match the lip of the glass. Create a scalloped edge with your thumbs
Pour the filling into the pie crust to just below the rim of the pan
Place in the oven and bake until the rim of the crust begins to turn gold, 10-15 minutes
Cover the edges of the pie with a rim cover or aluminum foil to prevent burning the edges of the crust
Reduce heat to 350 and bake another 40-45 minutes, until a tester inserted into the filling two inches from the rim comes out clean. The center of the filling should still be a bit wet, but it will continue to cook as it cools.
Immediately turn the oven off, leave the door ajar and let it set 20 minutes more as the oven cools. This will prevent the filling from turning watery
Serve warm or allow it to cool and wrap tightly and refrigerate for up to two days. Let the pie come to room temperature before serving
Sprinkle with the crushed almonds and decorate with whipped cream