Dreamy Autumn Pumpkin Pie Recipe: Barefoot Contessa’s Rum Cream Magic

Autumn’s golden embrace beckons with a classic pumpkin pie that whispers warmth and comfort through every creamy Barefoot Contessa ultimate pumpkin pie with rum whipped cream slice.

Seasonal baking reaches new heights of deliciousness with this exceptional recipe.

Rich, velvety pumpkin custard nestles into a perfectly flaky crust, promising pure indulgence.

The secret weapon?

A decadent rum-spiked whipped cream that adds a luxurious twist to this beloved dessert.

Warm spices dance through each bite, creating a symphony of flavors that capture the essence of fall.

Sophisticated yet approachable, this pie turns an ordinary dessert into a memorable culinary experience.

One taste, and you’ll understand why this recipe has become a cherished autumn tradition.

Storage and Planning for Barefoot Contessa Ultimate Pumpkin Pie

• Refrigerate Wisely: Store the pumpkin pie covered in the refrigerator for up to 3-4 days to maintain its fresh, creamy texture and prevent bacterial growth.
• Freeze for Future Enjoyment: Wrap the fully cooled pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months, ensuring a delightful dessert is always within reach.
• Whipped Cream Warning: Keep the rum whipped cream refrigerated and consume within 24 hours for optimal flavor and texture, as it can lose its peak and become watery quickly.
• Bring to Room Temperature: Before serving a chilled or frozen pie, let it sit at room temperature for 30-45 minutes to restore its original rich, velvety consistency and enhance the flavor profile.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes

Calories: 410 kcal

Servings: 8

Ingredients in Barefoot Contessa Ultimate Pumpkin Pie with Rum Whipped Cream

• All-Purpose Flour: The foundation of a flaky, tender crust that provides structure and delicate texture.
• Granulated Sugar: Adds a subtle sweetness and helps with golden browning.
• Salt: Enhances overall flavor and balances the richness of butter.
• Unsalted Butter: Delivers rich, creamy flavor and creates those coveted flaky layers.
• Vegetable Shortening: Ensures a super-tender crust with exceptional flakiness.
• Ice Water: Helps bind ingredients without developing tough gluten.

• Pumpkin Puree: The star ingredient bringing earthy, seasonal warmth and vibrant orange color.
• Brown Sugar, Granulated Sugar: Create deep caramel notes and perfect sweetness.
• Ground Cinnamon, Nutmeg, Ginger: Warm spices that define classic pumpkin pie flavor.
• Salt: Elevates and balances the sweet and spicy elements.
• Orange Zest: Adds bright, citrusy complexity to the filling.
• Large Eggs: Provide structure and help bind the filling.
• Heavy Cream, Whole Milk: Deliver luxurious, silky texture.
• Dark Rum: Introduces sophisticated, deep undertones.

• Heavy Double Cream: Creates light, billowy peaks.
• Mascarpone Cheese: Adds rich, velvety smoothness.
• Powdered Sugar: Sweetens without graininess.
• Dark Rum: Brings warming, complex flavor.
• Vanilla Extract: Enhances and rounds out the cream's flavor profile.

Baking Tools for Barefoot Contessa Ultimate Pumpkin Pie with Rum Whipped Cream

• Food processor: Essential for mixing pie dough quickly and creating perfect crumbly texture.
• Rolling pin: Crucial for rolling out pie crust evenly and smoothly.
• 11-inch pie pan: Specific size needed for this recipe's perfect crust.
• Parchment paper: Helps with blind baking and prevents sticking.
• Large mixing bowl: Used for whisking pumpkin filling ingredients together.
• Stand mixer: Perfect for creating smooth, soft rum whipped cream.
• Measuring cups and spoons: Required for accurate ingredient quantities.
• Whisk: Helps blend pumpkin filling ingredients seamlessly.
• Dried beans: Used as pie weights during blind baking.
• Fork: Needed to prick pie crust base before final baking.
• Sharp knife: Used to check pie doneness and serving.

How to Bake Barefoot Contessa Ultimate Pumpkin Pie

• Pie Crust Foundation

Create a delicate pastry base using flour, sugar, and cold butter. Blend ingredients in a food processor until they resemble soft crumbles. Wrap the dough and let it rest in the refrigerator, allowing the flavors to mingle and the texture to become perfectly flaky.

• Crust Preparation

Roll out the chilled dough carefully, draping it into a pie dish. Blind bake the crust to ensure a crisp bottom, using dried beans to prevent puffing. This step guarantees a golden, sturdy foundation for the luscious pumpkin filling.

• Pumpkin Filling Magic

Whisk together fresh pumpkin puree with warm spices, creating a silky smooth mixture. Add a splash of rum for depth, blending eggs and cream to produce a luxurious, velvety filling that captures autumn’s essence.

• Baking Transformation

Pour the pumpkin mixture into the pre-baked crust. Bake slowly, allowing the filling to set gently and develop rich, complex flavors. Watch for subtle signs of doneness – a slight wobble in the center signals perfect texture.

• Decadent Rum Cream Topping

Whip fresh cream to soft, dreamy peaks. Fold in mascarpone and a hint of rum, creating an elegant, cloud-like topping that elevates the pumpkin pie from wonderful to extraordinary.

• Serving Celebration

Slice the cooled pie with care, revealing its stunning layers. Crown each piece with a generous swirl of rum-infused whipped cream, transforming a classic dessert into a memorable culinary experience.

Tips and Variations for Barefoot Contessa Ultimate Pumpkin Pie

• Swap half the butter with cold cream cheese for an extra flaky, tender pie crust that melts in your mouth.
• Experiment with different warming spices like cardamom, star anise, or freshly grated nutmeg to create a unique flavor profile that elevates the traditional pumpkin pie.
• Prepare the pie crust and filling up to two days in advance, storing them separately in the refrigerator to save time and reduce day-of stress during holiday baking.
• Substitute rum with bourbon or brandy for a different boozy kick, or use orange liqueur for a citrusy alternative that complements the pie's orange zest.
• Sprinkle toasted pepitas, candied pecans, or a light dusting of cinnamon on top of the whipped cream for a beautiful and crunchy presentation that adds texture and visual appeal.

Serving Notes for Barefoot Contessa Ultimate Pumpkin Pie

• Savor Holiday Warmth: Serve this pumpkin pie on a cozy ceramic platter garnished with whole cinnamon sticks and star anise for a festive touch.
• Rum Cream Dreamy Topping: Generously pile the rum whipped cream on each slice, creating elegant swirls that capture the luxurious texture and hint at the boozy surprise inside.
• Autumn Elegance Presentation: Dust the pie's surface with a light sprinkle of ground cinnamon or nutmeg just before serving to enhance visual appeal and add an extra layer of warm spice aroma.
• Perfect Pairing Companion: Complement the pie with a small glass of aged rum or a steaming mug of spiced apple cider to elevate the dessert experience and balance the rich, creamy flavors.

Velvety Barefoot Contessa Pumpkin Pie With Rum Whipped Cream Recipe

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4.9 from 11 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Classic Barefoot Contessa ultimate pumpkin pie with rum whipped cream celebrates autumn’s rich flavors. Creamy pumpkin filling and delicate spices create a luxurious dessert perfect for holiday gatherings.

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Ingredients

Scale 1x2x3x

• 1 (425 g/15 oz) can pumpkin purée (not pie filling)
• 3 large eggs, lightly beaten
• 240 ml (1 cup) double cream
• 120 ml (½ cup) whole milk
• 100 g (½ cup) light brown sugar, packed
• 50 g (¼ cup) granulated sugar
• 2 tbsps dark rum
• 2 tsps grated orange zest
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground nutmeg
• ½ tsp kosher salt
• 375 g (3 cups) plain flour
• 170 g (12 tbsps) very cold unsalted butter, diced
• 75 g (⅓ cup) very cold vegetable shortening
• 1 tbsp caster sugar
• 1 tsp kosher salt
• 120 ml (½ cup) ice water
• 240 ml (1 cup) cold double cream
• 3 tbsps caster sugar
• 1 tbsp mascarpone or crème fraîche
• 1 tbsp dark rum
• 1 tsp pure vanilla extract

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Instructions

1. Crust Preparation: Pulse flour, sugar, and salt in a food processor. Add cold butter and shortening, blending until mixture resembles crumbly pea-sized granules. Drizzle ice water until dough coheres, then divide into two portions and refrigerate for 30 minutes.
2. Pie Shell Formation: Roll out chilled dough on floured surface to fit an 11-inch pie dish. Trim edges and create decorative crimped border. Line with parchment, fill with pie weights, and blind bake at 220°C (425°F) for 15 minutes. Remove weights, prick bottom, and bake additional 5 minutes until golden.
3. Filling Composition: Whisk pumpkin puree with granulated and brown sugars, cinnamon, ginger, nutmeg, and salt. Incorporate orange zest, eggs, heavy cream, milk, and dark rum until mixture becomes silky and uniform.
4. Baking Process: Lower oven temperature to 180°C (350°F). Pour filling into pre-baked crust, ensuring even distribution. Bake 55-65 minutes until center sets and knife comes out clean.
5. Cooling and Topping: Allow pie to cool completely at room temperature for 2-3 hours. Whip heavy cream with powdered sugar, mascarpone, rum, and vanilla until soft peaks form.
6. Serving: Slice pie and crown each portion with luxurious rum-spiked whipped cream, presenting an indulgent autumnal dessert.

Notes

• Chill Dough Strategically: Refrigerate pie crust dough for 30 minutes to prevent shrinkage and ensure a flaky, tender texture during baking.
• Blind Bake Carefully: Pre-baking the crust with weights prevents soggy bottoms and creates a crisp foundation for the pumpkin filling.
• Prevent Filling Cracks: Allow pie to cool completely at room temperature, which helps the custard-like filling set smoothly without unsightly surface breaks.
• Whip Cream Perfectly: Whip rum cream just until soft peaks form to maintain a light, airy texture that complements the dense pumpkin filling.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 410
• Sugar: 22g
• Sodium: 240mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 90mg