300x600
Ingredients
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 15-oz. can pure pumpkin
- 1 cup packed dark muscovado sugar
- 1/2 tsp. table salt
- 1/4 tsp. ground allspice
- 1/4 tsp. freshly grated nutmeg
- 3 large eggs, at room temperature
- 1-1/2 Tbs. dark rum
- 1 blind-baked Basic Pie Pastry shell
Preparation
Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.
In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in the eggs. Whisk in the rum.
Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), 40 to 50 minutes more. Transfer the pie to a rack and let it cool completely before serving.
Serve with lightly sweetened whipped cream.
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