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~ Vixon's recipe for Spiked rum pumpkin pie ~

Ingredients

1 pie crust I make my own but store bought is fine

2 cups pumpkin puree

⅔ cup packed dark brown sugar

⅓ cup sugar

1 Tablespoon flour

½ teaspoon salt

1 ½ teaspoon cinnamon

½ teaspoon fresh-grated nutmeg

½ teaspoon ground ginger

¼ teaspoon ground allspice

⅛ teaspoon freshly ground pepper

1 cup heavy cream

⅓ cup milk

2 large eggs, lightly beaten

3 tablespoons rum

1 ½ teaspoons vanilla extract

Instructions

Roll out the dough on a lightly floured surface to a large circle about ⅛-inch thick. Fit it, without stretching, into a buttered 9 ½ inch pie pan. Trim off excess dough, leaving a ¾-inch overhang. Fold under the edge of the dough, pressing along the rim of the pan and forming a fairly high fluted border. Chill the dough while preheating the oven to 400 F and place the oven rack in the lower third shelf.

Line the dough with a lightly buttered sheet of foil, buttered side down. Bake for 8 minutes. Very gently remove the foil; prick the dough all over with a fork. Bake the crust until the surface of the dough is dry, but has not yet baked all the way through, about 5 minutes longer. Set the pie shell aside until needed, leave the oven on.

Whisk together the pumpkin, brown and white sugars, flour, salt, spices, pepper, cream, milk, eggs, spirits and vanilla in a large bowl. Taste and correct the seasonings. Pour the mixture into the pie shell.

Bake until the filling is set but still wobbly in the center, usually about 45 minutes.

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