Pumpkin Rum Pie

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

Pumpkin-Rum-Pie - copyright Rum Therapy

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.

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