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.

EatingWell Test Kitchen
Source: EatingWell Magazine, Holiday Issue 1996

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Recipe Summary

total:
1 hr 10 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350 degrees 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.

  • 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.

Tips

Equipment: 9-inch deep-dish pie pan

Nutrition Facts

278 calories; protein 7.2g 14% DV; carbohydrates 42.7g 14% DV; exchange other carbs 3; dietary fiber 2.8g 11% DV; sugars 28.5g; fat 8.4g 13% DV; saturated fat 1.8g 9% DV; cholesterol 52mg 17% DV; vitamin a iu 5905.8IU 118% DV; vitamin c 1mg 2% DV; folate 11.6mcg 3% DV; calcium 206.4mg 21% DV; iron 2.8mg 15% DV; magnesium 22.5mg 8% DV; potassium 396.9mg 11% DV; sodium 187.2mg 8% DV; thiamin 0.1mg 11% DV.

Reviews (6)

Read More Reviews
6 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
11/26/2014
Pumpkin pie with rum We loved the hint of molasses in this pumpkin pie recipe. Spices were just right. I used vanilla extract as I had no rum. I will definitely be making this again. Read More
Rating: 4 stars
11/26/2014
The hint of molasses in this pumpkin pie was really good. The amount of spices was good too. I will definitely be making this recipe again. Read More
Rating: 1 stars
11/23/2012
The molasses and rum flavors were too intense. Only 1/4 of the pie was eaten and those that tried it didn't finish their pieces. Most of the pie ended up in the compost. Read More
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Rating: 2 stars
11/05/2011
Not enough crust Don't know about the taste but I can't see how one can roll this crust into 13 circle. I did my best but the filling still drowned the edge of the crust. Hopefully it is not a complete disaster. Pros: like the idea Cons: need to have 1.5 crust for this amount of filling. Read More
Rating: 4 stars
10/29/2011
This pie is a delight! Would recommend it to anyone who wishes to make a 'different' pumpkin pie. The taste is rich with just the right measurements of spices. The rum adds a nice touch as well. Hope you enjoy! Read More
Rating: 4 stars
10/29/2011
This pie has a wonderful warm aroma and flavor. I made this as a test for Thanksgiving and will definitely be using it for the big day. I have to admit doubted the crust half-way through but persevered in the end. I will also be doing a run/vanilla extract mix (or even a run/almond extract mix) because the rum flavor was a bit strong. My mouth is watering just thinking about it! Read More
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