Rum Pumpkin Pie Recipe for my Dear Friend Kathy

Kathy, this one is for you!!!

My dear aunt who I believe is one of the best bakers ever passed along this recipe and it was so heavenly I just had to share it.

Knowing how hectic my life is and all that I juggle, I think she upped the rum content just for my benefit (wink, wink)


1 large or 2 smaller – baked pie crust(s) (bottom only) – cooled
3/4 cup brown sugar
1 envelope of unflavoured gelatin
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp ground ginger
3 eggs separated (yolks in one bowl, white in another)
1 cup whole milk
1 1/4 cups of cooked pumpkin (or canned filling if your not that ambitious)
1/3 cup of rum (might want to take it down a notch to 1/4 unless you like a rummy flavor
1/3 cup of white sugar



Prepare and cook your crust – Let cool

  1. In a saucepan mix together brown sugar, envelope of gelatin, cinnamon, nutmeg, salt and ginger.
  2. In a separate bowl beat together the 3 egg yolks with the cup of whole milk
  3. Add the beaten eggs mixture to the saucepan and stir well
  4. Bring the mixture to a boil and simmer for 1 minute, stirring constantly
  5. Remove the saucepan from the heat and stir in cooked pumpkin and rum until well blended
  6. Chill the mixture until it begins to slightly thicken
  7. While its thickening beat 3 eggs whites with 1/3 cup if sugar until they form peaks (almost like whipped cream)
  8. Once the cooked mixture starts to slightly thicken, fold the beaten egg whites into the pumpkin mixture.
  9. Spoon mixture into pie shell (or alternatively cooked tart shells)
  10. Chill until firm
  11. Serve with Whipped Cream

This recipe makes a pie with a mousse consistently filling.  It is heavenly!!!

Makes enough for one VERY large pies or 2 smaller pies

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