Pumpkin Pie with Rum Whipped Cream

Okay, y'all -- get ready for a BUNCH of delicious Thanksgiving recipes that will be coming your way over the next few weeks! I asked myself what would be the BEST recipe to kick-off the holiday season?? Pumpkin Pie of course! Then I added rum whipped cream and that just sealed the deal... I knew this had to be the first official Thanksgiving recipe!

I don't know about y'all but pumpkin pie is an ABSOLUTE must-have dessert in our family for Thanksgiving. This pumpkin pie recipe is creamy and full of SO many delicious spices! Here are my four secret ingredients:

1. Cream cheese - makes the pie super smooth and creamy!

2. Rum extract - no explanation needed but it really enhances the pumpkin ;)

3. Orange zest - adds a great amount of freshness

4. Ground ginger - also reallyyyy brings out the pumpkin flavor :)

Not only is the pie itself super creamy & delicious BUT your guests will think it's from heaven above with the rum whipped cream! It's safe to say that this pumpkin pie is OVER. THE. TOP. *Bonus -- you can make the whipped cream ahead of time too!

One thing is for sure! Your friends and family will LOVE this pie y'all! A couple of people in my family who aren't huge pumpkin pie fans loved this recipe (they pretty much licked their plates). ;) I hope your family enjoys it as much as mine!

SHOP MY FAVORITE PIE DISHES

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Pumpkin Pie with Rum Whipped Cream

Yield: 8-10

Author: Hayden Jordan

Prep time: 30 MinCook time: 70 MinTotal time: 1 H & 40 M

Ingredients

Pumpkin Pie

• 1 store-bought refrigerated pie crust, thawed
• 1 (8 ounce) package cream cheese, softened
• 1 (15 ounce) can pumpkin, not pumpkin pie filling
• 3 eggs, room temperature
• 1 teaspoon vanilla
• 2 teaspoons rum extract
• 1 teaspoon grated orange zest
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 8 tablespoons unsalted butter, melted & cooled
• 1 teaspoon cinnamon
• ½ teaspoon coarse kosher salt
• ¼ teaspoon ground ginger
• ¼ teaspoon allspice
• ¼ teaspoon ground cloves
• ½ cup whole milk, room temperature
• 2 tablespoons all-purpose flour

Rum Whipped Cream

• 1 cup cold heavy cream
• 3 tablespoons granulated sugar
• 1 tablespoon mascarpone
• 1 teaspoon vanilla
• 1 teaspoon rum extract
• A pinch of coarse kosher salt

Instructions

Pumpkin Pie

1. Preheat the oven to 350 degrees.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 1-2 minutes until light and fluffy.
3. Add the pumpkin puree and mix until completely combined.
4. With the mixer on low, add eggs one at a time. Once combined add rum extract, vanilla, orange zest, light brown sugar, and granulated sugar. Mix until combined.
5. Slowly add the cooled & melted butter, along with cinnamon, salt, ginger, allspice, and ground cloves.
6. Add the whole milk and flour. Mix until combined.
7. Line a 10-½ inch pie dish with store-bought pie crust. Prick the bottom of the crust with a fork several times.
8. Use a spatula to scrape down the pie mixture and pour it into the unbaked pie crust. Smooth the filling out evenly with an offset spatula.
9. Bake for 70-80 minutes until the center is set (the top may crack slightly). Transfer to a wire rack and let cool completely. Serve with rum whipped cream.

Rum Whipped Cream

1. In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy whipping cream for 60 seconds on medium speed.
2. Add the sugar, mascarpone, vanilla, rum extract, and salt, and beat on medium-high speed until soft peaks form.

Notes

The rum whipped cream can be made a few hours ahead of time and covered in an airtight container.

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