Spirited Pumpkin Pie
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 cup sugar
- 3 large eggs
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon ground allspice
- 1/4 cup dark rum
- 1 cup whipping cream
- 1 1/2 cups all purpose flour
- 1 tablespoon all purpose flour
- 1/4 cup whole milk
- 1/2 teaspoon ground mace
- 3 to 4 tablespoons ice water
- 1/2 cup (packed) dark brown sugar
- Carbohydrate 36 g(12%)
- Cholesterol 98 mg(33%)
- Fat 19 g(29%)
- Fiber 2 g(8%)
- Protein 5 g(10%)
- Saturated Fat 10 g(50%)
- Sodium 272 mg(11%)
- Calories 344
PreparationFor crust: Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.) Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes. Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F. Meanwhile, prepare filling: Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust. Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
PreparationFor crust: Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.) Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes. Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F. Meanwhile, prepare filling: Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust. Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
