This delicious Ultimate Pumpkin Pie With Rum Whipped Cream, inspired by Barefoot Contessa, is a simple yet indulgent dessert. Enhanced with dark rum and a hint of orange zest, it offers a creamy texture and rich flavor. Perfect for any occasion, this easy-to-make pie uses common ingredients and is topped with a luscious rum whipped cream, making it a crowd-pleaser.
Ingredients Needed
For the Pie Crust (Makes Two 9- to 11-inch Crusts)
- 170g (12 tbsp) very cold unsalted butter, diced
- 375g (3 cups) plain flour
- 1 tbsp caster sugar
- 1 tsp kosher salt
- 75g (1/3 cup) very cold vegetable shortening
- 120ml (1/2 cup) ice water
For the Pumpkin Filling
- 1 (425g/15oz) can pumpkin purée (not pie filling)
- 100g (1/2 cup) light brown sugar, packed
- 50g (1/4 cup) granulated sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/2 tsp kosher salt
- 2 tsp grated orange zest
- 3 large eggs, lightly beaten
- 240ml (1 cup) double cream
- 120ml (1/2 cup) whole milk
- 2 tbsp dark rum
For the Rum Whipped Cream
- 240ml (1 cup) cold double cream
- 3 tbsp caster sugar
- 1 tbsp mascarpone or crème fraîche
- 1 tbsp dark rum
- 1 tsp pure vanilla extract
How To Make Ultimate Pumpkin Pie With Rum Whipped Cream
- Prepare the Pie Crust: Place the flour, sugar, and salt in a food processor; pulse to mix. Add butter and shortening; pulse until pea-sized crumbs form. With the machine running, add ice water until dough just comes together. Divide into two balls, wrap in cling film, and chill for 30 minutes.
- Roll and Blind Bake: Preheat oven to 220°C (425°F). Roll out one dough ball to fit an 11-inch pie pan. Line with parchment, fill with dried beans, and bake for 15 minutes. Remove beans, prick the base with a fork, and bake for another 5 minutes. Reduce oven temperature to 180°C (350°F).
- Make the Pumpkin Filling: In a large bowl, whisk pumpkin, sugars, spices, salt, orange zest, eggs, cream, milk, and rum until smooth.
- Bake the Pie: Pour filling into the pre-baked crust. Bake for 55-65 minutes until the center is just set and a knife inserted in the middle comes out clean. Cool completely before serving.
- Make the Rum Whipped Cream: In a stand mixer, beat double cream on medium speed for 1 minute. Add sugar, mascarpone, rum, and vanilla, then beat until soft peaks form.
- Serve: Slice the cooled pie and top with a dollop of rum whipped cream.
Recipe Tips
- Chill Your Ingredients: Ensure all your ingredients, especially butter and shortening, are very cold before mixing. This helps create a flaky pie crust.
- Blind Bake the Crust: Pre-bake (blind bake) the pie crust with parchment paper and pie weights or dried beans to prevent it from becoming soggy.
- Use Pure Pumpkin Purée: Opt for pure pumpkin purée instead of pumpkin pie filling to control the sweetness and spices in your pie.
- Incorporate Orange Zest: Adding grated orange zest to the filling enhances the pumpkin flavor with a subtle citrus note.
- Stabilize Whipped Cream: Including mascarpone or crème fraîche in the whipped cream helps maintain its structure, allowing you to prepare it in advance without it separating.
How To Store Leftovers
- Refrigerate: Cover leftover pumpkin pie with cling film and store in the fridge for up to 3 days.
- Freeze: Wrap slices leftover pumpkin pie tightly in cling film and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition Facts
- Calories: 515
- Total Fat: 31g
- Saturated Fat: 18g
- Cholesterol: 155mg
- Sodium: 300mg
- Potassium: 200mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 6g
Try More Recipes:
Barefoot Contessa Ultimate Pumpkin Pie With Rum Whipped Cream
Description
This delicious Ultimate Pumpkin Pie With Rum Whipped Cream, inspired by Barefoot Contessa, is a simple yet indulgent dessert. Enhanced with dark rum and a hint of orange zest, it offers a creamy texture and rich flavor. Perfect for any occasion, this easy-to-make pie uses common ingredients and is topped with a luscious rum whipped cream, making it a crowd-pleaser.
Ingredients
For the Pie Crust (Makes Two 9- to 11-inch Crusts)
For the Pumpkin Filling
For the Rum Whipped Cream
Instructions
- Prepare the Pie Crust: Place the flour, sugar, and salt in a food processor; pulse to mix. Add butter and shortening; pulse until pea-sized crumbs form. With the machine running, add ice water until dough just comes together. Divide into two balls, wrap in cling film, and chill for 30 minutes.
- Roll and Blind Bake: Preheat oven to 220°C (425°F). Roll out one dough ball to fit an 11-inch pie pan. Line with parchment, fill with dried beans, and bake for 15 minutes. Remove beans, prick the base with a fork, and bake for another 5 minutes. Reduce oven temperature to 180°C (350°F).
- Make the Pumpkin Filling: In a large bowl, whisk pumpkin, sugars, spices, salt, orange zest, eggs, cream, milk, and rum until smooth.
- Bake the Pie: Pour filling into the pre-baked crust. Bake for 55-65 minutes until the center is just set and a knife inserted in the middle comes out clean. Cool completely before serving.
- Make the Rum Whipped Cream: In a stand mixer, beat double cream on medium speed for 1 minute. Add sugar, mascarpone, rum, and vanilla, then beat until soft peaks form.
- Serve: Slice the cooled pie and top with a dollop of rum whipped cream.
Notes
- Chill Your Ingredients: Ensure all your ingredients, especially butter and shortening, are very cold before mixing. This helps create a flaky pie crust.
- Blind Bake the Crust: Pre-bake (blind bake) the pie crust with parchment paper and pie weights or dried beans to prevent it from becoming soggy.
- Use Pure Pumpkin Purée: Opt for pure pumpkin purée instead of pumpkin pie filling to control the sweetness and spices in your pie.
- Incorporate Orange Zest: Adding grated orange zest to the filling enhances the pumpkin flavor with a subtle citrus note.
- Stabilize Whipped Cream: Including mascarpone or crème fraîche in the whipped cream helps maintain its structure, allowing you to prepare it in advance without it separating.
Barefoot Contessa Ultimate Pumpkin Pie With Rum Whipped Cream