Pumpkin Rum Pie

Silky, creamy, and rich Pumpkin Rum Pie will be a stunning complement to your Thanksgiving feast. Happy Thanksgiving!

                                                                               Pumpkin Rum Pie

Ingredients

1 can pure pumpkin puree

2 Tbsp. all- purpose flour

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger 

!/4 tsp. freshly grated nutmeg

3/4 cup brown sugar

1 Tbsp. unsalted butter, melted

1 cup heavy whipping cream

3 Tbsp. dark rum

2 large eggs

1/2 teaspoon salt

2 unbaked pie crust, one for cutouts

egg wash

Directions

for the cutouts:

Preheat oven to 375 degrees.

Place cutouts on a parchment-lined baking sheets and brush with egg whites. Bake until cutouts are golden brown, about 8-10 minutes. Cool on a wire rack.

for the pie:

Preheat oven to 425 degrees F.

Combine the first 11 ingredients in a large bowl. Stir to combine. Pour mixture into the pie crust.

Bake for 10 minutes. Reduce temperature to 325 degrees and bake for another 40-45 minute, until the center is set. Cool to room temperature. Decorate with cutouts from 2 pie shell.

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