Pumpkin Rum Pie (#1047)

Desserts Pies Christmas Holidays Healthy
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  • 3/4 cup All-Purpose Flour
  • 1/4 cup Whole Wheat Flour
  • 1 Tbsp Sugar
  • 1/8 tsp Salt
  • 1 Tbsp Butter
  • 3 Tbsp Canola Oil
  • 1 Tbsp Water iced, up to 2 tablespoons


  • 2 large Eggs
  • 15 oz Pumpkin plain puree, 1 can
  • 12 oz Evaporated Milk skim
  • 1/4 cup Molasses
  • 3 Tbsp Dark Rum or 1 Tbsp vanilla extract
  • 1/2 cup Brown Sugar dark, packed
  • 1 Tbsp Cornstarch
  • 1 tsp Cinnamon ground
  • 1 tsp Ginger ground
  • 1/4 tsp Nutmeg ground
  • 1/4 tsp Salt



  1. Mix together all-purpose and whole-wheat flours together in a medium bowl.
  2. Add sugar and salt to flour mixture.
  3. Melt butter in a small saucepan over low heat, swirling the pan until butter turns nutty brown, approximately 30.
  4. Pour into a small bowl and allow to cool. Add oil to butter and mix until well blended.
  5. Slowly add the butter-oil mixture to the flour mixture. Mix with a fork until crumbly.
  6. Gradually stir in enough ice water until dough holds together.
  7. Press the dough into a flattened disk.
  8. Place plastic wrap on a work surface.
  9. Set dough in the center of work surface and cover top of dough with plastic wrap.
  10. Roll the dough into a 13-inch circle. Remove the top plastic wrap and invert dough onto a 9-inch deep-dish pie pan.
  11. Remove the remaining plastic wrap.
  12. Fold the edges under at the rim and crimp.
  13. Cover loosely with plastic wrap and refrigerate while you prepare the filling.


  1. Lightly whisk eggs in a medium bowl.
  2. Add and mix well pumpkin puree, evaporated milk, molasses and rum (or vanilla) to egg mixture.
  3. Into a separate small bowl, rub brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt through a sieve to prevent clumping.
  4. Whisk spices mixture into pumpkin mixture until well incorporated.
  5. Pour the filling into the prepared crust.


  1. Position rack in lower third of oven; preheat to 350°f.
  2. Bake the pie until the filling has set and a tooth pick inserted in the center comes out clean, approximately 40 to 50 minutes.
  3. After 20 minutes of baking, check edges of crust and if they appear to be browning too quickly, cover edges of crust with foil . Finish baking.


  1. Cool on a wire rack.


  1. Serve warm or chilled.
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