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Pumpkin Pie with Rum and Walnuts

Submitted by: suzanne-mcminn on June 6, 2010
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5
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Pumpkin Pie with Rum and Walnuts

This pie is based on a very standard, common pumpkin pie recipe that you can find anywhere, but with just a touch of holiday special. On Thanksgiving, I want pumpkin pie to be pumpkin pie. I don’t want it to be pumpkin cheesecake or chocolate pumpkin pie or pumpkin meringue or anything else. I want it to be pumpkin pie like I knew it when I was five. But I want it to have a little extra oomph so that it knows it’s a special pie for a special day at the same time. So here is my pumpkin pie, a pie that knows it’s meant for Thanksgiving but is sporting a little extra sparkle in the rum flavoring and the chopped walnuts studding the edge of the crust.

Difficulty: Easy

Servings: 8

Prep Time: 5 minutes   Cook Time: 50-55 minutes  

Ingredients

16-ounce canned pumpkin or fresh pumpkin puree
3/4 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3 eggs
12-ounce can evaporated milk
2 tablespoons dark rum
pastry for single-crust pie
3/4 cup chopped walnuts


Directions

In a large mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, nutmeg, and salt. Whisk eggs then add to pumpkin mixture along with milk and rum. Mix well. Pour into prepared pie shell. Sprinkle the chopped walnuts all around the edge of the pie. Bake at 375-degrees on the lower oven rack for 50-55 minutes (until a toothpick inserted in the center comes out clean).


Categories: Desserts, Entertaining, Holiday, Pies

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Reviews

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  1. 11-26
    12:48
    am

    This pie was a hit! Walnuts added a delicious crunchiness. The walnuts roasted beautifully in the oven while the pie baked. The rum was a nice addition.

  2. 11-27
    11:59
    pm

    I made this over thanksgiving, and the only changes I made were I bumped the rum up to 3 tablespoons (or glugs in my house) and added a bit of allspice. It was really delicious! I fouled up the pastry a bit (not your foolproof recipe as I didn’t have shortening (and am not planning on spending almost $5 on it either.. crazy supermarket!)so used an all butter recipe. I never made pastry before and I think I overbaked it as it was quite hard and crunchy. The pie was real good though! Thanks for the recipe. I think this is an excellent way to jazz up a PP:)

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