Deluxe Pumpkin Rum Pie

Name: Deluxe Pumpkin Rum Pie
Ingredients: 1 (9 inch) unbaked deep dish pie shells (can use a 10-inch pie shell also); 2 cups canned pumpkin puree; 2/3 cup brown sugar; 1/2 cup white sugar; 1 tablespoon flour; 1/2 teaspoon salt; 1 1/2 teaspoons cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon ginger; 1/2 teaspoon allspice or 1/2 teaspoon pumpkin pie spice; 1 cup heavy whipping cream (unwhipped); 1 (8 ounce) package cream cheese, softened; 2 large eggs; 3 -4 tablespoons rum; 2 teaspoons vanilla

15 ingredients

7 steps

Ingredients

1 (9 inch) unbaked deep dish pie shells (can use a 10-inch pie shell also)
2 cups canned pumpkin puree
2/3 cup brown sugar
1/2 cup white sugar
1 tablespoon flour
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon ginger
1/2 teaspoon allspice or 1/2 teaspoon pumpkin pie spice
1 cup heavy whipping cream (unwhipped)
1 (8 ounce) package cream cheese, softened
2 large eggs
3 -4 tablespoons rum
2 teaspoons vanilla

Directions

1

Set oven to 400 degrees.
2

Prebake the pie crust for 8 minutes, with the edges covered with foil.
3

In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
4

Bake for 45 minutes (the center should be a little wobbly, but set.).
5

Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
6

Serve with whipped cream.
7

Cover and refrigerate any leftovers.