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.
Ingredients
Scale
- 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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