Paula Deen Pumpkin Rum Pie

Paula Deen pumpkin rum pie is an easy holiday dessert made with pumpkin puree, dark rum and a pre-made pie shell, ready in 2 hours 45 minutes. This make-ahead Thanksgiving pumpkin pie with praline pecans fits the holiday table, potluck, church supper and Christmas dinner.

Drop the oven to 300° after the first 10 minutes, because that slow, gentle heat sets the custard without cracking the top. Leave it at 375° and the filling puffs, splits and turns rubbery around the edges.

Paula folds sour cream and a splash of dark rum into the pumpkin custard, which makes it tangier and richer than the usual evaporated milk version. She also tops it with homemade praline pecans, so you get a crunchy caramel layer over the whipped cream.

Paula Deen Pumpkin Rum Pie

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

480

kcal

A silky, spiced pumpkin custard bakes low and slow in a flaky crust until just set. Cold whipped cream and crunchy brown sugar pecans go on at the end for contrast.

Ingredients

• 1 (9 inch) pre-made pie shell
  

• 1 (15 oz) can unsweetened pumpkin puree
  

• 3 large at room temperature eggs
  

• 1 cup firmly packed light brown sugar
  

• 4 tablespoons melted and cooled unsalted butter
  

• 2 1/2 cups divided heavy cream
  

• 1/3 cup Sour cream
  

• 1 1/2 teaspoons ground cinnamon
  

• 1 1/2 teaspoons ground ginger
  

• pinch ground cloves
  

• pinch Ground nutmeg
  

• pinch salt
  

• 2 tablespoons dark rum
  

• 2 teaspoons vanilla extract
  

• 1/4 cup confectioner's sugar
  

• 1/4 cup firmly packed dark brown sugar
  

• 1/2 cup chopped pecans
  

Directions

• Preheat and prebake: Preheat the oven to 375° and partially bake the 9 inch pie shell, following the package directions. Then pull it out and keep the oven hot for the filling.
• Mix the filling: Whisk 1 (15 oz) can pumpkin puree, 3 eggs, 1 cup light brown sugar, 4 tablespoons melted butter, 1 1/2 cups heavy cream and 1/3 cup sour cream in a large bowl. Then whisk in 1 1/2 teaspoons cinnamon, 1 1/2 teaspoons ginger, a pinch of cloves, a pinch of nutmeg, a pinch of salt, 2 tablespoons dark rum and 2 teaspoons vanilla until smooth and evenly orange.
• Bake the pie: Pour the filling into the shell and bake for 10 minutes at 375°. Then reduce the oven to 300° and bake for 35 to 45 minutes more, until the center is just set.
• Cool and chill: Let the pie cool to room temperature on a rack. Then refrigerate it until you're ready to serve.
• Whip the cream: Whip the remaining 1 cup heavy cream on high speed until it starts to froth. Gradually add 1/4 cup confectioner's sugar and keep whipping until the cream stands in peaks.
• Make praline pecans: Melt 1/4 cup dark brown sugar with the butter in a small skillet over medium heat, then stir in 1/2 cup chopped pecans. Cook about 5 minutes until bubbly, then pour onto aluminum foil and let cool before crumbling.
• Top and serve: Spoon or pipe the whipped cream around the edge of the chilled pie. Then sprinkle the crumbled praline pecans over the cream.

Tools for this recipe

• Pyrex 9.5-inch glass pie plate, KitchenAid 5-speed hand mixer, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make this pie without the rum?

Yes, just leave it out and add an extra teaspoon of vanilla. The pie will still taste spiced and creamy, though you lose a little of that warm, deep flavor the rum gives.

How do I know when the pumpkin rum pie is done?

The edges should be set and the center should wobble slightly when you nudge the pan, like gelatin. It firms up as it cools, so pulling it at that point keeps the custard silky instead of dry.

Can I make this pie ahead of time?

The pie itself can bake a day ahead and chill in the fridge, which is actually easier since it needs to cool anyway. Whip the cream and make the praline pecans right before serving so they stay fluffy and crunchy.

How do I store leftover pumpkin rum pie?

Cover it loosely and keep it in the refrigerator for 3 to 4 days. The pecans soften as they sit, so a little extra sprinkling on each slice brings back the crunch.

Why did my pumpkin pie crack on top?

Cracks usually come from baking too hot or too long, which overcooks the eggs. Dropping to 300° after the first 10 minutes and pulling the pie while the center still jiggles helps prevent it.