| Level: | Easy |
| Total: | 2 hr |
| Prep: | 15 min |
| Inactive: | 45 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- 1 (9-inch) premade pie shell
- 1 (15-ounce) can unsweetened pumpkin puree
- 3 large eggs, at room temperature
- 1 cup firmly packed light brown sugar
- 2 tablespoons unsalted butter, melted and cooled
- 2 1/2 cups heavy cream, divided
- 1/3 cup sour cream
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground ginger
- Pinch ground cloves
- Pinch ground nutmeg
- Pinch salt
- 2 tablespoons dark rum
- 2 teaspoons vanilla extract
- 1/4 cup confectioners’ sugar
- 1/4 cup Praline Pecans, recipe follows
- 2 tablespoons butter or margarine
- 1/4 cup firmly packed dark brown sugar
- 1/2 cup chopped pecans
Instructions
- Preheat the oven to 375 degrees F.
- Partially bake the pie shell, according to the package directions.
- In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
- With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners’ sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
- In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 563 |
| Total Fat | 39 g |
| Saturated Fat | 21 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 2 g |
| Sugar | 33 g |
| Protein | 5 g |
| Cholesterol | 154 mg |
| Sodium | 167 mg |
Reviews
Love this pie! I use a deep dish pie pan. Also, I believe this recipe is using a convection oven. I have a regular oven and do 425 for 10 minutes and 350 for around 45-50 minutes until set. It gives you an amazing pumpkin pie that is lighter and not as dense as the common pumpkin pie recipe that uses the evaporated milk.
We are new to pumpkin pie, love this best. Thank you to reviewers with temp for normal oven. I used home roasted ‘buttercup’ squash/pumpkin, less 1/4 cup sugar, used 3+ Tbs spiced rum & another 1.5 Tbs to pecan praline. I also cut down 1/4 tsp of both ground ginger & cinnamon. Top of crust was over cooked, so won’t per bake next time. Baked over 55min and pie middle set perfectly. Otherwise followed recipe. Really good.
If you’re a pumpkin pie fan you’ll love it. If you’re not, this won’t change your mind…but you’ll like it better than the usual. I followed the recipe exactly. I think that’s important if you want to give a true review about a recipe. At first taste I can say the first thing I thought of a rich spicy rum flavor of a good egg nog…but underneath it I could still taste the pumpkin…not a plus in my opinion. The praline pecan topping was awesome and will forever top any future pie of this nature…however, I think I will use sweet potato instead of pumpkin the next time. Then I think this will really be a killer pie. It’s definitely better when allowed to rest in the fridge…preferably overnight. This does make a lot of filling and I ended up filling two 9″ pie crusts (both of which I did NOT pre-bake, and it only took around 35-40 minutes to bake all the way through. The oven I used was not mine so I can’t vouch for the calibration but I set it on 350 degrees.
I made this pie for thanksgiving this year and its very good. Much lighter and fluffier than a traditional pumpkin pie. very easy to make also.
The best pumpkin pie I have ever eaten. I had taken the advice from the previous review posts in what the temperature need be and to double up on the spices and Rum. Turned out perfectly.
Oh Johnnie .. I hope someone passes this comment on to you. THIS WAS, HANDS DOWN THE BEST PUMPKIN PIE I HAVE EVER EATEN !!! I made it to take to Thanksgiving dinner this year and it was a HIT ! It’s a keeper ! Thank you SO MUCH for sharing it with us !
Really good pie! I don’t drink so I substituted about 1/4 teaspoon rum flavoring and it was great! I would definitely make this and serve it for company any time!
A few notes: This is for a DEEP DISH pie. And I did 425 for 15 minutes, then 350 for 50 minutes. A pumpkin pie takes lots of time, people! Don’t take it out until the middle is ready. Shield the crust with aluminum foil if you need to keep it from over-browning.
Is it just me, or does this not make 2 pies? I followed the recipe exactly and had enough filling for two. Now I have to get out another crust right in the middle of everything!
Ok – so this was definately a CONVECTION recipe. I used the convection oven. I had enough filling for 2-3 pies. I made 2. When they cooled the filling had sunk in the pied to about 1/2 – a very thin pie. The flavor was good – but not a success.
Made this for Thanksgiving and unfortunately it was not good. The custard was bland and not smooth or creamy. The cooking times were a problem. I have a conventional electric oven and followed the suggestions from other posts. 425 for 10 min then 350 for approx. 45 min. It was difficult for the filling to set and the bottom of the crust was too brown for me. On a positive note the pecans were very good. I will not be attepmting this recipe again.
Love this recipe made it twice for Thanksgiving and it was gone in 5mins… I use cheese cream instead of sour cream, and used some dark spice rum, I tweek it to my liken,
• 1 (9-inch premade pie shell
• 1 (15-ounce can unsweetened pumpkin puree
• 3 large eggs, at room temperature
• 1 cup firmly packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups heavy cream
• 1/3 cup cream cheese
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1/8 tsp ground cloves
• 1/4 tsp ground nutmeg
• 1/8 salt
• 2 tablespoons dark rum
• 2 tsp vanilla extract
Pre-Bake crusts
Baked 425F @ 15mins 350F 50mins
Will always use this recipe… And, i’m a sweet potato pie lady, But make me a pumpkin pie every year. Thanks for the recipe