Gourmet Pumpkin Pie

“Light, silky, luscious” almost do justice in describing the taste and texture of this pie. One bite of this and no other pumpkin pie will do.

1 9-inch deep dish frozen pie crust, thawed
2 cups pumpkin puree
3 eggs
1 cup heavy whipping cream
¼ cup molasses
2 tablespoons dark rum
½ cup sugar
1 teaspoon each cinnamon and ginger
¼ teaspoon each salt and freshly grated nutmeg

Equipment: Natural gas oven

Preheat oven to 400 degrees.

Prick the bottom of the pie crust with a fork, line with wax paper, and fill with raw beans or pie weights. Bake for 10 minutes, carefully remove the paper and weights, and bake for 4 to 5 minutes more or until the crust is lightly colored. Remove from the oven and let cool.

Reduce oven heat to 375 degrees.

Beat together in a mixer the puree, eggs, cream, molasses, and rum. Mix together the dry ingredients and beat into the pumpkin mixture.

Place the pie crust in the center of a baking sheet and pour in the filling. If you have a little filling that won’t fit in the crust, pour it into a buttered ramekin and bake separately.

Bake the pie for 40 to 45 minutes or until the filling is set (a butter knife in the center will come out clean). Cool the pie on a rack.

Serve with lightly sweetened whipped cream flavored with rum.