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.
Servings: 8Prep Time: 5 minutes Cook Time: 50-55 minutes
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
12-ounce can evaporated milk
2 tablespoons dark rum
pastry for single-crust pie
3/4 cup chopped walnuts
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).
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