Pumpkin Pie with Rum

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Pumpkin Pie with Rum

Pumpkin Pie with Rum

Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you’ve dropped three-quarters of the fat and more than half the calories found in most similar pies. Don’t use pumpkin-pie mix—buy canned pumpkin without added spices: the flavor will be superior.

Serves 8

Prep Time 30 min

Total Time 70 min.

Ingredients

  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoon canola oil
  • 1-2 tablespoon ice water
  • 2 large eggs
  • 1 15- or 16- plain pumpkin puree
  • 1 12-ounce c nonfat evaporated milk
  • 1/4 cup dark molasses
  • 3 tablespoon dark rum, or 1 tablespoon vanilla extract
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg

Cooking Directions

Step 1

To prepare crust: Stir all-purpose flour, whole-wheat flour, sugar and salt in a medium bowl. Melt butter in a small saucepan over low heat. Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 4 minutes, depending on your stove. Pour into a small bowl and let cool. Stir in oil. Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly. Gradually stir in enough ice water so the dough holds together. Press the dough into a flattened disk.

Step 2

Place two overlapping lengths of plastic wrap on a work surface. Set the dough in the center and cover with two more sheets of plastic wrap. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover loosely with plastic wrap and refrigerate while you prepare the filling.

Step 3

To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350°F. Lightly whisk eggs in a medium bowl. Add pumpkin, evaporated milk, molasses and rum (or vanilla). Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk until incorporated.

Step 4

Pour the filling into the prepared crust. Bake the pie until the filling has set and a skewer inserted in the center comes out clean, 40 to 50 minutes; cover the edges with foil if they are browning too quickly. Cool on a wire rack.


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