Recipes....Rum-Spiked Pumpkin Pie Pinterest yummy
This lightly sweet, rum-spiked pumpkin pie is flavored with molasses and a generous amount of fragrant spices and topped with rum whipped cream.
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: 10 servings
Category: Desserts
Ingredients
1-3/4 to 2 cups pumpkin pur�e (one 15-ounce can)
1-1/2 cups evaporated milk
2 eggs, lightly beaten
3 tablespoons molasses
1 tablespoon light brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons dark rum (see notes)
2 teaspoons vanilla extract
Single crust for a 9-inch pie (see below or use your favorite recipe)
Instructions
Prepare the pie crust and refrigerate for at least 1 hour. Preheat the oven to 400�F. Partially bake the crust for 7 minutes, remove from the oven and set aside. Reduce the oven temperature to 350�F.
Whisk together the pumpkin pur�e, evaporated milk, eggs, molasses and light brown sugar until well blended. Add the salt, cinnamon, ginger, cloves, allspice and nutmeg.
In a small bowl, combine the cornstarch, rum and vanilla extract. Whisk with a fork until the cornstarch is dissolved and quickly stir into the pumpkin mixture.
Pour the filling into the pie shell and shield the top edges of the crust with aluminum foil. Bake for 40 to 50 minutes or until a knife inserted into the center comes out clean. Transfer to a cooling rack and allow to cool completely before cutting. Serve with rum whipped cream (see below) and a sprinkling of cinnamon-sugar.
Prep Time: 30 minutes
Total Time: 1 hour 20 minutes
Baca Juga
Category: Desserts
Ingredients
1-3/4 to 2 cups pumpkin pur�e (one 15-ounce can)
1-1/2 cups evaporated milk
2 eggs, lightly beaten
1 tablespoon light brown sugar
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1 tablespoon cornstarch
2 tablespoons dark rum (see notes)
2 teaspoons vanilla extract
Single crust for a 9-inch pie (see below or use your favorite recipe)
Instructions
Prepare the pie crust and refrigerate for at least 1 hour. Preheat the oven to 400�F. Partially bake the crust for 7 minutes, remove from the oven and set aside. Reduce the oven temperature to 350�F.
Whisk together the pumpkin pur�e, evaporated milk, eggs, molasses and light brown sugar until well blended. Add the salt, cinnamon, ginger, cloves, allspice and nutmeg.
In a small bowl, combine the cornstarch, rum and vanilla extract. Whisk with a fork until the cornstarch is dissolved and quickly stir into the pumpkin mixture.
Pour the filling into the pie shell and shield the top edges of the crust with aluminum foil. Bake for 40 to 50 minutes or until a knife inserted into the center comes out clean. Transfer to a cooling rack and allow to cool completely before cutting. Serve with rum whipped cream (see below) and a sprinkling of cinnamon-sugar.
0 Response to "Recipes....Rum-Spiked Pumpkin Pie Pinterest yummy"
Post a Comment