Pumpkin Rum Pie Recipe

This creamy Pumpkin Rum Pie is made with pumpkin puree, dark rum, brown sugar, heavy cream, and a blend of warm spices like cinnamon and ginger. This recipe creates a rich, velvety, and perfectly spiced dessert with a sophisticated finish from the praline pecans. It’s the perfect centerpiece for a Thanksgiving dinner, a cozy fall celebration, and serves 8 to 10 people.

Pumpkin Rum Pie Ingredients

For the Pie:

• 1 (9-inch) premade pie shell
• 1 (15-ounce) can unsweetened pumpkin puree
• 3 large eggs, at room temperature
• 1 cup firmly packed light brown sugar
• 2 tablespoons unsalted butter, melted and cooled
• 1 1/2 cups heavy cream
• 1/3 cup sour cream
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground ginger
• Pinch ground cloves
• Pinch ground nutmeg
• Pinch salt
• 2 tablespoons dark rum
• 2 teaspoons vanilla extract

For the Whipped Cream & Topping:

• 1 cup heavy cream
• 1/4 cup confectioners’ sugar
• 1/4 cup Praline Pecans (recipe below)

For the Praline Pecans:

• 2 tablespoons butter or margarine
• 1/4 cup firmly packed dark brown sugar
• 1/2 cup chopped pecans

How To Make Pumpkin Rum Pie

1. Prepare the crust: Preheat your oven to 375°F (190°C). Partially bake the 9-inch pie shell according to the package directions. This step helps prevent a soggy bottom.
2. Make the pumpkin filling: In a large bowl, use an electric mixer to whisk together the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla extract until smooth and fully combined.
3. Bake the pie: Pour the pumpkin filling into the warm, partially baked pie shell. Bake for 10 minutes at 375°F (190°C). Then, reduce the oven temperature to 300°F (150°C) and continue baking for another 35 to 45 minutes. The pie is done when the center has a slight jiggle.
4. Cool the pie completely: Let the pie cool to room temperature on a wire rack. Once cooled, transfer it to the refrigerator to chill thoroughly, which helps the filling set perfectly.
5. Make the praline pecans: While the pie cools, melt the butter and brown sugar in a small skillet over medium heat. Add the chopped pecans and stir constantly until the mixture is bubbly, about 5 minutes. Pour the hot nut mixture onto a sheet of aluminum foil to cool completely, then crumble it into small pieces.
6. Whip the cream and serve: Just before serving, use an electric mixer to whip the remaining 1 cup of heavy cream until it begins to froth. Gradually add the confectioners’ sugar and continue whipping on high speed until stiff peaks form. Pipe or spoon the whipped cream around the edges of the chilled pie and sprinkle with the crumbled praline pecans.

Recipe Tips

• Use Room Temperature Eggs: Using eggs at room temperature helps them mix more evenly into the filling, creating a smoother, more uniform texture without lumps.
• Don’t Overbake the Pie: The key to a perfect pumpkin pie is to pull it from the oven when the center still has a slight wobble. It will continue to cook and set fully as it cools, preventing cracks.
• Cool It Down Completely: Do not skip the cooling and chilling process. This is essential for the filling to firm up properly. Slicing into a warm pie will result in a messy, runny filling.
• Melt the Butter and Sugar First: For the praline pecans, make sure the butter and sugar are completely melted and starting to bubble before you add the pecans. This ensures the nuts get an even, candy-like coating.

What To Serve With Pumpkin Rum Pie

This Pumpkin Rum Pie is a complete dessert, especially with its whipped cream and praline pecan topping. To complement its rich, spiced flavors, serve it with a simple cup of hot black coffee or a freshly brewed espresso. For a cozier pairing, a warm mug of spiced apple cider or a chai latte works beautifully.

How To Store Pumpkin Rum Pie Leftovers

• Refrigerate: Store any leftover pie, loosely covered with plastic wrap or in an airtight container, in the refrigerator for up to 4 days. The whipped cream may lose some of its volume over time.
• Freeze: For best results, freeze the pie without the whipped cream and pecan topping. Wrap the completely cooled pie tightly in plastic wrap, then a layer of aluminum foil, and freeze for up to 1 month. Thaw it overnight in the refrigerator before topping and serving.

Pumpkin Rum Pie Nutrition Facts

• Calories: 510 kcal
• Total Fat: 35g
• Saturated Fat: 21g
• Cholesterol: 165mg
• Sodium: 215mg
• Total Carbohydrate: 44g
• Dietary Fiber: 2g
• Sugars: 34g
• Protein: 6g

Frequently Asked Questions

• Can I use a homemade pie crust? Absolutely! If you prefer a homemade crust, simply prepare your favorite recipe and follow the instructions to partially bake it (blind bake) before adding the pumpkin filling.
• Can I make this pie non-alcoholic? Yes, you can easily make this pie without rum. Simply omit the 2 tablespoons of dark rum from the filling. The vanilla extract and spices will still provide plenty of delicious flavor.
• Why did my pie crack on top? Cracks in pumpkin pie are usually caused by overbaking or cooling the pie too quickly. Be sure to remove it from the oven when the center is still slightly jiggly and let it cool gradually at room temperature before refrigerating.
• Can I make the praline pecans with other nuts? Of course. While pecans are classic, this praline topping would also be delicious made with chopped walnuts or even almonds for a different kind of crunch.

Try More Recipes:

• Pumpkin Flan Recipe
• Pumpkin Cream Pie Recipe
• Pumpkin Mousse Recipe