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Pumpkin Pie with Rum

EatingWell Comfort Foods Made Healthy: The Classic Makeover Cookbook (2009)

Your rating: None Average: 3.8 (85 votes)

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.



READER'S COMMENT:
"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...

7 Reviews for Pumpkin Pie with Rum

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.

Comments
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.

Comments
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.

Comments
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.

Comments
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.

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