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Pumpkin-Rum Pie

American.Chef's picture
Ingredients
  Eggs 3
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Nutmeg 1⁄2 Teaspoon
  Cloves 1⁄4 Teaspoon
  Unflavored gelatin 1 Tablespoon
  Rum 3⁄4 Cup (12 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Canned pumpkin 12 Ounce
  Cinnamon 1 Teaspoon
  Sugar 1⁄2 Cup (8 tbs)
  Baked pie shell 1
  Whipping cream 1⁄2 Pint
Directions

Beat egg yolks in double boiler; add brown sugar, milk, pumpkin, cinnamon, nutmeg and cloves.
Cook over boiling water for 10 minutes or until slightly thickened, stirring constantly.
Soften gelatin in 1/2 cup cold water; stir into hot pumpkin mixture until dissolved.
Cool; add 3/4 cup rum.
Beat egg whites until stiff peaks form, adding 1/2 cup sugar; fold into pumpkin mixture.
Pour filling into pie crust; refrigerate overnight.
Whip cream until stiff, adding rum and sugar to taste.
Serve whipped cream mix- ture over pie.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Interest: 
Party
Servings: 
10

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 383 Calories from Fat 145

% Daily Value*

Total Fat 16 g24.7%

Saturated Fat 8.5 g42.6%

Trans Fat 0 g

Cholesterol 98.9 mg33%

Sodium 137.5 mg5.7%

Total Carbohydrates 44 g14.6%

Dietary Fiber 1.6 g6.4%

Sugars 29.7 g

Protein 5 g9.3%

Vitamin A 107.6% Vitamin C 2.4%

Calcium 6.6% Iron 6.6%

*Based on a 2000 Calorie diet

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Pumpkin-Rum Pie Recipe