Ultimate Pumpkin Pie with Rum Whipped Cream
INGREDIENTS
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Photo: Quentin Bacon
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1 unbaked Perfect Pie Crust (Barefoot Contessa Foolproof Page 244)
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Dried beans for blind baking
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Filling:
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1 (15-ounce) can pumpkin puree (not pie filling)
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½ cup light brown sugar, lightly packed
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¼ cup granulated sugar
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½ teaspoon ground cinnamon
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¼ teaspoon ground ginger
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¼ teaspoon ground nutmeg
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½ teaspoon kosher salt
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2 teaspoons grated orange zest
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3 extra-large eggs, lightly beaten
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1 cup heavy cream
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1/2 cup whole milk
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2 tablespoons dark rum, such as Mount Gay
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Rum Whipped Cream (recipe follows) Rum Whipped Cream
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Serves 8 to 10
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1 cup cold heavy cream
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3 tablespoons sugar
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1 tablespoon mascarpone or crème fraiche
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1 tablespoon good dark rum, such as Mount Gay
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1 teaspoon pure vanilla extract
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