Perfect Pumpkin Pie
Submitted by gonshoppin
Pumpkin pie with a gingersnap crumb crust, dark rum, heavy cream, and freshly grated nutmeg. The double-boiler trick warms the filling before baking for a smoother, less weepy custard.
YIELD
12 servingsPREP
30 minCOOK
60 minREADY
90 minWhat pushes this pumpkin pie past the standard supermarket version is the gingersnap crumb crust. Spicy, snappy, and far more interesting than a graham cracker base, it gives every slice a built-in kick that plays directly off the cinnamon and ginger in the filling.
The technique to pay attention to is the double boiler step. Heating the pumpkin, corn syrup, and brown sugar together over simmering water before mixing in the wet ingredients reduces the moisture in the puree and warms everything through. That means a shorter bake time and a smoother, denser custard with less risk of the dreaded weepy crack across the top.
A generous tablespoon each of cinnamon and ground ginger is more aggressive than most pumpkin pie recipes, and the dark rum adds a backbone that vanilla alone can’t deliver. Heavy cream over evaporated milk is a richer choice if you want a more luxurious mouthfeel.
Pro Tips
- Bake any leftover filling in custard cups alongside the pie. Pull them at the 30-minute mark.
- Grate fresh nutmeg right into the bowl. The pre-ground stuff loses its punch within months.
- Look for a knife cut that holds its shape with a barely-clean blade. A wet streak means more time, a clean cut means it’s overbaked.
- Cool the pie fully before slicing, ideally several hours. Custards firm up as they drop in temperature.
Variations
- Swap the dark rum for bourbon or apple brandy.
- Use evaporated milk instead of cream for a leaner, more traditional filling.
- Press toasted pecan halves around the edge before baking for a built-in garnish.
Ingredients
Directions
1) Prepare the Ginger Crumb Crust.
2) Preheat the oven to 350℉ (180℃) F, with a rack in the middle. Put the canned pumpkin, corn syrup and brown sugar into the top of a double boiler.
Over boiling water, stirring frequently, heat the pumpkin mixture while you prepare the rest of the filling.
3) In a medium bowl, beat the eggs and stir in the cream or evaporated milk, rum, vanilla extract, spices and salt.
Mix well; then stir in the hot pumpkin-sugar mixture. Pour as much of the filling into the baked crust as will comfortably fit. (Bake the rest in 1 or 2 custard cups put in with the pie and removed from the oven after 30 minutes.)
4) Bake for 45 minutes to 1 hour, or until the filling is set. A knife inserted into the center of the pie will come out mostly clean, but the knife cut will show.
5) Cool the pie completely, decorate pie with pecan halves if desired, and serve it with whipped cream.
Makes one deep 9-inch pie, serving 12.
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