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Christmas Pumpkin Pie with Rum

 
Christmas Pumpkin Pie with Rum
176

American Thanksgiving is coming, pumpkin pie is a classic dessert, in this recipe, use rum and molasses, the pie looks beautiful and very tasty too.

Yield

8

servings

Prep

20

min

Cook

50

min

Ready

80

min

Trans-fat Free
 

Ingredients

For the crust:
½ cup whole-wheat pastry flour
½ cup all-purpose flour
1 tablespoon sugar
1 pinch salt
*
2 tablespoons butter
2 tablespoons canola oil
2 tablespoons water
ice
For the filling:
2 large eggs
16 ounces pumpkin
puree, you can use canned puree too
12 ounces evaporated milk
low-fat or non-fat, 1 can
¼ cup molasses
3 tablespoons dark rum
or 1 tablespoon vanilla extract
½ cup brown sugar, light
*
1 tablespoons cornstarch
1 teaspoon cinnamon
1 teaspoon ginger
ground
*
¼ teaspoon nutmeg
ground
*
¼ teaspoon salt

Directions

For the crust:

Stir whole-wheat pastry flour, all-purpose flour, sugar and salt in a medium bowl.

Melt butter in a small saucepan over low heat.

Cook, swirling the pan, until the butter turns a nutty brown, 30 seconds to 3 minutes, it depends on how your stove's temperature.

Then pour into a small bowl and let it cool.

Stir in oil.

Slowly stir the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly.

Gradually stir in enough ice water, the dough can hold together.

Then press the dough into a flattened disk.

Place two overlapping lengths of plastic wrap on a work surface.

Set the dough in the center and cover with two more sheets of plastic wrap.

Roll the dough into a 13-inch circle.

Remove the top sheets and invert the dough into a 9-inch deep pie pan.

Remove the remaining wrap.

Fold the edges under at the rim and crimp.

Cover loosely with plastic wrap and refrigerate while you prepare the filling.

For the filling:

Position rack in lower third of oven, preheat to 350°F.

Lightly whisk eggs in a medium bowl.

Add pumpkin, evaporated milk, molasses and rum.

Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl.

Rub through a sieve into the pumpkin mixture and whisk until incorporated.

Pour the filling into the prepared crust.

Bake the pie until the filling has set and a skewer inserted in the center comes out clean, about 50 minutes, cover the edges with foil if they are browning too quickly.

Cool on a wire rack.

Serve warm or room temperature.

 

* not incl. in nutrient facts

Reviews

+5

about 8 years

Yesterday my husband invited his friends for dinner, he made this pumpkin pie, it was so simple and easy, and much healthier than traditional pumpkin pie, our friends love it, even asked for the recipe. At Thanksgiving I will make it again.

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Comments

JANE
Lindsay, Canada
 about 8 years ago

Fabulous, I love this pumpkin pie.


Peoria, United States
 almost 8 years ago

im a kid. i wanna make this

Kelly
Wisconsin
 about 7 years ago

Crust seems like it would be kinda salty. 2 cups of salt is an awful lot.

happyzhangbo
Lindsay, Canada
 about 7 years ago

Kelly, thanks for your comment, it should be 1 pinch of salt, definitely not 1 pint. I just updated the recipe. It must be a mistake when member added the ingredient. Enjoy!

Nutrition Facts

Serving Size 143g (5.0 oz)
Amount per Serving
Calories 24035% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 67mg 22%
Sodium 143mg 6%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 9%
Sugars g
Protein 11g
Vitamin A 191% Vitamin C 5%
Calcium 11% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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