Archives for November 2012

Pumpkin Rum Pie

Dark rum adds just a little more pizzazz to this traditional holiday treat. Mmmm….I may want to skip the mashed potatoes and have an extra slice of this!

Pumpkin Rum Pie

Pumpkin Rum Pie with Rum Flavored Whipped Cream

Pie crust
1 can pumpkin (15-16 oz)
1/2 cup sugar
1 tablespoon molasses
1 1/2 teaspoons pumpkin pie spice
2 eggs, beaten
3/4 cup half-and-half, light cream, or evaporated milk
1/4 cup dark rum 

Preheat oven to 375°F. Mix (by hand) together pumpkin, sugar, molasses, rum and pumpkin pie spice. Add eggs, stir in half-and-half. Pour filling into pie crust – don’t fill too full. Bake for 25 minutes and check to be sure the crust is not getting too brown. If at any point it does, you may have to cover just the crust with foil. Bake for another 20 to 25 minutes or until a knife inserted in the center comes out clean. Let cool at least an hour, then cover and refrigerate.Serve with a dollop of Rum Flavored Whipped Cream (see recipe below) and a sprinkle of cinnamon.

Rum Flavored Whipped Cream:
1 pint whipping cream
2 tbsp powdered sugar
1 tbsp dark rum

Whip the cream, gently mix in powdered sugar and rum. Add must a little more powdered sugar if needed for consistency.

 

5 from 1 reviews
Pumpkin Rum Pie
 
Author:
Ingredients
  • Pie crust
  • 1 can pumpkin (15-16 oz)
  • ½ cup sugar
  • 1 tablespoon molasses
  • 1½ teaspoons pumpkin pie spice
  • 2 eggs, beaten
  • ¾ cup half-and-half, light cream, or evaporated milk
  • ¼ cup dark rum
Instructions
  1. Preheat oven to 375°F. Mix (by hand) together pumpkin, sugar, molasses, rum and pumpkin pie spice. Add eggs, stir in half-and-half. Pour filling into pie crust – don’t fill too full. Bake for 25 minutes and check to be sure the crust is not getting too brown. If at any point it does, you may have to cover just the crust with foil. Bake for another 20 to 25 minutes or until a knife inserted in the center comes out clean. Let cool at least an hour, then cover and refrigerate. Serve with a dollop of Rum Flavored Whipped Cream.

 

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Pumpkin Spiced Rum Cocktail

We loved the taste of the Pumpkin and Spiced Rum Cupcakes so much that we thought we’d explore the taste combination in a cocktail. We tried a few with less then stellar results but after one sip of this one, we knew we had a winner! The rich, creamy, pumkiny taste makes it a perfect desert drink and will certainly put you in the holiday spirit! Happy Thanksgiving!

Pumpkin Spiced Rum Cocktail
Pumpkin Spiced Rum Cocktail

(makes one serving)

2 scoops vanilla ice cream
1/2 c. ice
1 tbsp canned pumpkin
1 oz. half and half
1.5 oz spiced rum
1/8 tsp pumpkin pie spice
whipped cream
cinnamon

Mix ice cream, ice, pumpkin, half and half, rum and pumpkin pie spice in a blender until smooth and creamy. Pour into a martini glass and top with whipped cream and a sprinkle of cinnamon.

5 from 1 reviews
Pumpkin Spiced Rum Cocktail
 
Author:
Ingredients
  • 2 scoops vanilla ice cream
  • ½ c. ice
  • 1 tbsp canned pumpkin
  • 1 oz. half and half
  • 1.5 oz spiced rum
  • ⅛ tsp pumpkin pie spice
  • whipped cream
  • cinnamon
Instructions
  1. Mix ice cream, ice, pumpkin, half and half, rum and pumpkin pie spice in a blender until smooth and creamy. Pour into a martini glass and top with whipped cream and a sprinkle of cinnamon.

 

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Pictures and other content may not be re-used without written consent from Rum Therapy, LLC

Rum Therapy Sailing in the British Virgin Islands (Part 3)

Saba Rock
We pulled up anchor the next morning and made a quick stop at Saba Rock Resort for some ice before our sail to Anegada. We only had a few minutes, so we quickly explored the Gift Shop, Restaurant/Bar and hammocks out back. We were too early to enjoy a Painkiller or Rum Punch at the bar which has a great view of North Sound, so we’ll have to return again to fully experience the “Rock”.

OLYMPUS DIGITAL CAMERA Saba Rock

From Saba we set sail for Anegada, about 15 miles north of North Sound.

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Rush Hour in the BVI…

On our way we spotted a whale breaching – three times – as if he were putting on a show for us!

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Thanks to our boatmate Jimmy for capturing images of the whale. We somehow managed to only get sky and water…

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Shortly after the excitement of watching the whale, we could see Anegada in the distance. Only 28 feet in elevation at its highest point, the first thing you spot is a few trees and a white strip of sand.

Anegada 9 (600)
Anegada 6 (600)
The shallow reef around Anegada is tricky to navigate and has claimed hundreds of vessels (we read around 500 shipwrecks) over the years, so we were more than happy to have an experienced Captain at the helm.

 Once ashore, we spent the day exploring the incredible beaches of Anegada,

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Loblolly Beach

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Pomato Point

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Then spent the evening dining on Caribbean Lobster that had just been pulled from the ocean that day

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While sipping Pinot Grigio with our toes in the sand just feet from the waters edge…

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And if that weren’t perfect enough, when we got back to the boat for the evening, we were treated to an absolutely stunning Anegada sunset.  A day we’ll never forget.

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Find the rest of the Rum Therapy Sailing in the BVI series here:
Part 1 (Norman and Peter Island

Part 2 (Virgin Gorda)

Part 4 (Great Camanoe, Trellis Bay, Beef Island)

Part 5 (The Wrap Up)

To see more posts on Anegada and other islands, check out our Island Blog Directory


copyright © Rum Therapy
Pictures and other content may not be re-used without written consent from Rum Therapy, LLC