Joined Jan 2003
4K Posts | 0+
South Carolina
This is a recipe that I have been making for many years. There have been variations on it along the way, including the type of pumpkin used. The easy way is to use canned pumpkin. The right way is to use fresh pumpkins. You can also use different types of pumpkins to get the right density and flavor.
2 cups blended pumpkin
½ cup dark brown sugar
¼ cup sugar
1 can evaporated milk
2 eggs
½ teaspoon vanilla extract
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ teaspoons cinnamon
½ teaspoon salt
½ teaspoon ginger
Havana Club Anejo Reserva Rum (your choice how much, anywhere from 1 teaspoon to 4 tablespoons will work)
Deep Pie Crust
Combine pumpkin with evaporated milk and eggs
Add dark brown sugar and regular sugar and stir
Add vanilla extract, nutmeg, cloves, cinnamon, salt, and ginger
Add rum
Pour mix into pie crust.
Bake at 425 degrees F for 15 minutes
Reduce temp to 350 degrees and bake for 45 minutes
2 cups blended pumpkin
½ cup dark brown sugar
¼ cup sugar
1 can evaporated milk
2 eggs
½ teaspoon vanilla extract
½ teaspoon nutmeg
¼ teaspoon cloves
1 ¼ teaspoons cinnamon
½ teaspoon salt
½ teaspoon ginger
Havana Club Anejo Reserva Rum (your choice how much, anywhere from 1 teaspoon to 4 tablespoons will work)
Deep Pie Crust
Combine pumpkin with evaporated milk and eggs
Add dark brown sugar and regular sugar and stir
Add vanilla extract, nutmeg, cloves, cinnamon, salt, and ginger
Add rum
Pour mix into pie crust.
Bake at 425 degrees F for 15 minutes
Reduce temp to 350 degrees and bake for 45 minutes
