Pumpkin Pie With a Rum Kick!

November 21, 2011

The only thing that could make this recipe better is making it in a Polish Pottery pie dish with handles from  The Polish Pottery Outlet!  The crust made in this incredible stoneware will be flakier than any you’ve ever had! We have an outlet in the Denver area at Oxford and Santa Fe (click for map), and everyone can also shop from our website at .

My friend, Linda, shared her mom’s delicious pumpkin pie recipe with all of us!  She said it was one of the last recipes she was able to share with her, so it is very special — and Delicious!!! She said you have to make the whipped cream, don’t go for the premade.  It tops it off perfectly!

My Mom’s Famous Pumpkin Pie

recipe – makes two 9” pies

3 ½ cups canned pumpkin

1 cup brown sugar

1 cup white sugar

1 tsp. salt

3 TBLS. dark Jamaican Rum or Rum flavoring

1 tsp. vanilla

3 tsp. cinnamon

½ tsp. nutmeg

½ tsp. ginger

½ tsp. cloves

4 eggs (separate the whites into a small bowl)

1 cup heavy cream


Blend all ingredients except egg whites in a bowl.  Beat the egg whites until stiff and add to the pumpkin mixture.  Bake at 400 degrees for 1 hour.  Serve with fresh whipped cream, enjoy!



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