American Pie Council

2017 Professional Entry


It's Me Rumpkin Pie, Savvy (Captain Morgan Spiced Rum Pumpkin Pie)

It's Me Rumpkin Pie Savvy
(Captain Morgan Spiced Rum Pumpkin Pie)

Single Pie Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
1/3 cup Crisco shortening (cold)
3-5 tablespoons cold water

In medium bowl, combine flour and salt. Using pastry blender cut in the Crisco until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, with a fork. Add water until dough is just moist enough to hold together. Form the dough into balls, place on floured surface. Flatten the ball into a disc, wrap with plastic wrap and refrigerate for an hour. Roll out the discs on floured surface and place in the bottom of a 9” pie dish.

2 cups fresh roasted pumpkin
1 ½ cup heavy cream
3 eggs, beaten
3 tablespoons Captain Morgan Spiced Rum
¾ cup brown sugar
1 tablespoon molasses
1 teaspoon cinnamon
½ teaspoon ground roasted ginger
¼ teaspoon nutmeg
½ teaspoon salt

Beat the pumpkin, heavy cream, eggs, and Captain Morgan Spiced Rum together. Add the brown sugar, molasses, all the spices, and salt. Pour the filling into an uncooked pie shell. Bake in a 425 degree F preheated oven for 15 minutes. Lover the temperature to 350 degrees F. Bake for 45 minutes more or until a knife inserted in the center comes out clean. Remove from oven and cool.