PUMPKIN PIE WITH RUM WHIPPED CREAM-- By Petite Southern Kitchen
INGREDIENTS
Pumpkin pie:
1 store bought refrigerated pie crust, thawed
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin, not pumpkin pie filling
3 eggs, room temperature
1 teaspoon vanilla
2 teaspoons rum extract
1 teaspoon grated orange zest
¾ cup light brown sugar
¼ cup granulated sugar
8 tablespoons unsalted butter, melted & cooled
1 teaspoon cinnamon
½ teaspoon coarse kosher salt
¼ teaspoon ground ginger
¼ teaspoon allspice
¼ teaspoon ground cloves
½ cup whole milk, room temperature
2 tablespoons all purpose flour
Rum whipped cream:
1 cup cold heavy cream
3 tablespoons granulated sugar
1 tablespoon mascarpone
1 teaspoon vanilla
1 teaspoon rum extract
pinch of coarse kosher salt
INSTRUCTIONS
Pumpkin pie:
- Preheat the oven to 350 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 1-2 minutes until light and fluffy.
- Add the pumpkin puree and mix until completely combined.
- With the mixer on low, add eggs one at a time. Once combined add rum extract, vanilla, orange zest, light brown sugar, and granulated sugar. Mix until combined.
- Slowly add the cooled & melted butter, along with cinnamon, salt, ginger, allspice, and ground cloves.
- Add the whole milk and flour. Mix until combined.
- Line a 10-½ inch pie dish with store-bought pie crust. Prick the bottom of the crust with a fork several times.
- Use a spatula to scrape down the pie mixture and pour into the unbaked pie crust. Smooth the filling out evenly with an offset spatula.
- Bake for 70-80 minutes until the center is set, (the top may crack slightly). Transfer to a wire rack and let cool completely. Serve with rum whipped cream.
Rum whipped cream:
- In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy whipping cream for 60 seconds on medium speed.
- Add the sugar, mascarpone, vanilla, rum extract, and salt and beat on medium-high speed until soft peaks for
