Christmas Pumpkin Pie with Rum

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.