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Pumpkin Rum Pie With Vanilla Wafer Crust

Pumpkin Rum Pie With Vanilla Wafer Crust

The holiday season kicks off officially with the Thanksgiving celebration on November 23. Pumpkin pie is one of the traditional desserts, but too often, pumpkin pie tastes like it should be a side dish instead of a dessert.

Pumpkin has a distinct flavor, but it is mild. It needs some embellishment and enhancement in order to make a standout dessert. This pie recipe gives it a much needed kick, and it also avoids dealing with making, rolling and shaping a traditional pie crust.

The secret ingredient is rum - or bourbon, if you prefer. Both of these alcoholic beverages complement the flavor of pumpkin. In addition, because the alcohol bakes out of the filling, it leaves the filling firm. The vanilla wafer crust is also much easier to make than a traditional pie crust, and the slight vanilla flavor also helps to pump up the pie's flavor.

This recipe makes a lot of filling, so if you have a deep dish pie pan, use it. You can also substitute a 10" tart pan and double the ingredients.

Pumpkin Rum Pie with Vanilla Wafer Crust

2 cups vanilla wafer crumbs
1/3 c. melted butter

2 c. canned pumpkin (do not use canned pumpkin pie filling)
1 can (12 oz) sweetened condensed milk
2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
dash salt
1/4 c. dark rum or bourbon
2 large eggs
Chill the crumb crust before baking to
prevent it from falling apart when pie is served

To make crust:
Using a food processor, pulse enough vanilla wafer cookies to make 2 cups of fine crumbs. Place crumbs in medium mixing bowl.

Melt 1/3 c. butter. Pour melted butter into crumbs, and use a fork to stir and coat crumbs with butter.

Spray a 9" pie pan with nonstick cooking spray. Line the plate with crumb mixture, using a wooden spoon to press crumbs evenly along the bottom and sides of the pie pan. Chill crust for an hour in the refrigerator.

Preheat oven to 375 degrees. Place chilled crust into preheated oven and bake for 8 to 10 minutes. Crust will be slightly brown. Do not overbake. Allow to cool before adding filling.

To make filling:
In a large mixing bowl, whisk together pumpkin, sweetened condensed milk, rum, eggs, salt and spices. This will be a thick liquid. Gently pour into prepared crust.

Preheat oven to 425 degrees. Bake pie for 15 minutes, then reduce oven temperature to 350 degrees. Bake an additional 30-40 minutes or until a knife inserted 1" from the crust comes out clean.

Allow to cool completely before serving. Cover and refrigerate any leftover pie.

This post first appeared on KittyV's Kitchen, please read the originial post: here

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Pumpkin Rum Pie With Vanilla Wafer Crust


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