Pumpkin Pie With Rum and Cream
"This recipe is by Florence Fabricant. Tell us what you think of it at The New York Times - Dining - Food."

Recipe by: Florence Fabricant | Uploaded by: ScottIe
  Ready In: 2 hours
  Prep Time: 30 minutes
  Cook Time: 115 hours
  Number of Servings: 10
  Recipe Yield: 10 servings

Recipe by:
Florence Fabricant on
Nytimes.com

Originally found here

Uploaded by:
ScottIe

Ingredients

  • 3 large eggs
  • 1/2 cup packed, light brown sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups heavy cream
  • 1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
  • 1 tablespoon dark rum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1 10-inch pie shell, partly baked
  • Whipped cream
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Recipe by:
Florence Fabricant on nytimes.com
Originally found here

Uploaded by:
ScottIe

Ingredients

  • 3 large eggs
  • 1/2 cup packed, light brown sugar
  • 1/2 cup light corn syrup
  • 1 1/2 cups heavy cream
  • 1 1/2 cups baked fresh pumpkin, pureed, or canned pumpkin puree
  • 1 tablespoon dark rum
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ground ginger
  • 1 10-inch pie shell, partly baked
  • Whipped cream

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