Captain Morgan's Spiced Rum Pumpkin Pie
Captain Morgan's Rum enhances the spiced pumpkin pie. Heavy cream makes the pie smooth as velvet.
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INGREDIENTS
Nutrition- 1unbaked 9-inch pie crust
- 2
- 3
- 3⁄4teaspoon fine sea salt
- 2teaspoons pumpkin pie spice
- 1⁄4teaspoon ground allspice
- 1pinch ground nutmeg
- 1pinch ground cloves
- 3⁄4cup brown sugar
- 1(15 ounce) Libby's canned pumpkin
- 12ounces heavy cream
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DIRECTIONS
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
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