Pumpkin Rum Pie

Directions

To prepare crust:

Mix together all-purpose flour, whole-wheat 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 4 minutes, depending on your stove.

Pour into a small bowl and let cool. Stir in oil. Slowly add the butter-oil mixture into the flour mixture with a fork until the mixture is crumbly.

Gradually stir in enough ice water so the dough holds together. 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-dish 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.

To prepare filling and bake pie:

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

Lightly whisk eggs in a medium bowl. Stir in pumpkin, evaporated milk, molasses and rum (or vanilla).

Mix together 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, 40 to 50 minutes, cover the edges with foil if they are browning too quickly.

Cool on a wire rack. Serve warm or chilled.