Equipment
* optional
Ingredients
Flaky Pie Crust
- 160 g all-purpose flour
- 115 g unsalted butter, cold and cubed
- 2 g salt
- 45 ml ice water
Rum-Spiced Filling
- 425 g pumpkin puree
- 180 ml heavy cream
- 3 large eggs, room temperature
- 30 ml dark rum
- 150 g dark brown sugar, packed
- 50 g granulated sugar
- 4 g ground cinnamon
- 2 g ground ginger
- 1 g ground nutmeg, freshly grated preferred
- ½ g ground cloves
- 3 g salt
Nutrition (per serving)
Method
In a food processor or bowl, combine the all-purpose flour, salt, and cold cubed unsalted butter. Pulse or cut the butter in until the mixture resembles coarse crumbs. Drizzle in the ice water 15ml at a time, pulsing until the dough just holds together when pinched. Form into a disk, wrap tightly, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll the chilled dough disk out with a rolling pin into a 12-inch circle. Transfer it to the 9-inch pie dish, gently pressing it into the corners. Trim and crimp the edges, then chill the shaped crust in the freezer for 15 minutes.
Preheat the oven to 190°C/375°F. Line the chilled pie crust with parchment paper and fill to the brim with pie weights. Blind bake for 15 minutes until the edges are pale golden. Remove the parchment and weights, and bake for another 5 minutes until the bottom looks dry.
While the crust bakes, whisk the large eggs, dark brown sugar, granulated sugar, ground cinnamon, ground ginger, ground nutmeg, ground cloves, and salt in a large mixing bowl until perfectly smooth and slightly lightened in color.
Add the pumpkin puree, heavy cream, and dark rum to the egg mixture. Whisk gently but thoroughly until the filling is completely homogeneous. Avoid whipping excess air into the mixture to prevent surface bubbles.
Lower the oven temperature to 175°C/350°F. Carefully pour the pumpkin filling into the warm, pre-baked crust. Bake for 45 to 50 minutes. The pie is done when the edges are puffed and set, but the center two inches still exhibit a slight jiggle when the pie dish is nudged.
Transfer the pie to a wire cooling rack. Allow the pie to cool completely to room temperature for at least 3 hours before slicing. This residual heat will finish setting the center custard perfectly.
Chef's Notes
- Blind baking the crust is completely non-negotiable for a pumpkin pie. The heavy, wet custard requires a protective seal created during the blind bake to prevent a famously soggy bottom.
- The dark rum acts as a flavor enhancer. Much like vanilla extract, the rum's caramel and molasses notes amplify the warmth of the cinnamon, ginger, and cloves without overwhelming the delicate pumpkin flavor.
- For the silkiest texture, ensure your eggs and heavy cream are at room temperature before mixing. This allows the fat to emulsify beautifully with the pumpkin base.
- If your pie crust edges begin to brown too quickly during the final bake, fashion a protective shield out of aluminum foil or use a silicone pie shield to cover just the edges.
Storage
Refrigerator: 4 days — Cover loosely with plastic wrap once fully cooled.
Freezer: 1 month — Wrap tightly in plastic wrap and then aluminum foil to prevent freezer burn.
