Pumpkin Pie with Rum

6 Reviews
From: EatingWell Magazine Holiday Issue 1996

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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 3/4 cup all-purpose flour
  • 1/4 cup whole-wheat flour
  • 1 tablespoon granulated sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter
  • 3 tablespoons canola oil
  • 1-2 tablespoons ice water
  • 2 large eggs
  • 1 15- or 16-ounce can plain pumpkin puree
  • 1 12-ounce can nonfat evaporated milk
  • 1/4 cup dark molasses
  • 3 tablespoons dark rum, or 1 tablespoon vanilla extract
  • 1/2 cup packed dark brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  3. To prepare filling & bake pie: Position rack in lower third of oven; preheat to 350 °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.
  4. 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.
  • Equipment: 9-inch deep-dish pie pan

Nutrition information

  • Serving size: 1 slice
  • Per serving: 278 calories; 8 g fat(2 g sat); 3 g fiber; 43 g carbohydrates; 7 g protein; 12 mcg folate; 52 mg cholesterol; 29 g sugars; 5906 IU vitamin A; 1 mg vitamin C; 206 mg calcium; 3 mg iron; 187 mg sodium; 397 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 3 other carbohydrate, 1 1/2 fat

Reviews 6

November 26, 2014
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By: Nancy
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.
November 26, 2014
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By: Nancy
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.
November 23, 2012
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By: EatingWell User
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.
November 05, 2011
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By: Leida
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.
November 24, 2010
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By: EatingWell User
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!
November 20, 2010
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By: EatingWell User
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!