Captain Morgan's Spiced Rum Pumpkin Pie

By Chef #848413 on December 03, 2012

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Ingredients

    1. 1 unbaked 9-inch pie crust
    2. 2 jumbo brown eggs
    3. 3 tablespoons spiced rum ( Captain Morgan's)
    4. 3/4 teaspoon fine sea salt
    5. 2 teaspoons pumpkin pie spice
    6. 1/4 teaspoon ground allspice
    7. 1 pinch ground nutmeg
    8. 1 pinch ground cloves
    9. 3/4 cup brown sugar
    10. 1 (15 ounce) cans pumpkin puree ( Libby's Pumpkin)
    11. 12 ounces heavy cream

Directions

  1. Pre-heat oven to 450 degrees F.
  2. Do not prick holes in pastry shell. Line with foil and bake at 450 F for 8 minutes. Remove foil and reduce oven to 350°F.
  3. In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves and brown sugar.
  4. Stir pumpkin puree into sugar mixture.
  5. Slowly add heavy cream and stir until filling is smooth,.
  6. Pour filling into pie shell.
  7. Place pie on sheet pan and bake at 350 F for 25-30 minutes or insert a knife to check your pie is done.
  8. Remove pie and place on a rack to cool.