Preheat oven to 375°F.
Prepare the pie crust according to its instructions.
Mix (by hand) together pumpkin puree, 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.
Whip the cream, gently mix in powdered sugar and rum. Add just a little more powdered sugar if needed for consistency.
Serve with a dollop of Rum Flavored Whipped Cream and a sprinkle of cinnamon.
