PUMPKIN RUM CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 10 servings
Number Of Ingredients 20
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease and flour a 10-cup bundt pan, shaking out the excess flour.
- Stir together the flour, sugar and salt in a large bowl; set aside. Whisk together the buttermilk, baking soda, vanilla and maple extracts and eggs in a separate bowl. Set aside.
- In a medium saucepan over medium heat, melt the butter. Stir in the pumpkin puree and pumpkin pie spice until well combined. Next, add the boiling water and whisk until the mixture is smooth.
- Pour the pumpkin mixture into the dry ingredients and whisk together until the flour is just mixed in. Slowly add the wet ingredients and stir until just combined. Pour the cake batter into the prepared bundt pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 45 minutes.
- For the rum syrup: Meanwhile, in a large saucepan over medium heat, combine the butter, sugar and 2 tablespoons water and bring to a boil; cook for 3 to 4 minutes. Turn off the heat. Slowly and carefully, pour in the rum while stirring. Then stir in the vanilla. Set aside.
- Remove the cake from the oven and allow it to cool in the pan for 10 to 12 minutes. Carefully, invert the cake onto a rack over a baking sheet. Poke the top and sides of the cake all over with a wooden skewer.
- Pour half of the syrup into the base of the bundt pan. Gently return the cake to the pan. Using the same skewer, poke the bottom of the cake. Pour the remaining syrup over the cake and around the edges of the pan. Allow the cake to cool completely and soak up the syrup in the bundt pan, about 1 hour.
- Once cooled, invert onto a serving platter. Slice and serve each piece with a dollop of Maple Whipped Cream and a sprinkle of pumpkin pie spice.
- Add the cream and maple syrup to the bowl of a stand mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Refrigerate until ready to use.
RUM-RAISIN PUMPKIN PIE
This recipe is a great way to change up your desserts for the holidays. Try it and see how many complements you receive from friends and family.-Gertrudis Miller, Evansville, Indiana
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. , Place raisins and rum in a small bowl. Cover with boiling water; let stand for 5 minutes. Meanwhile, in a large bowl, combine the eggs, brown sugar, flour, salt and spices. Stir in pumpkin and raisin mixture. Gradually add milk. Pour into crust., Bake until a knife inserted in the center comes out clean (cover edges with foil during the last 15 minutes if necessary to prevent overbrowning), 35-40 minutes. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 322 calories, Fat 11g fat (5g saturated fat), Cholesterol 68mg cholesterol, Sodium 305mg sodium, Carbohydrate 48g carbohydrate (32g sugars, Fiber 3g fiber), Protein 6g protein.
PUMPKIN RUM PIE
Make and share this Pumpkin Rum Pie recipe from Food.com.
Provided by Melljoy
Categories Pie
Time 1h
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F.
- Partially bake the pie shell, according to the package directions.
- In the large bowl of an electric mixer, whisk the pumpkin puree, eggs, brown sugar, melted butter, 1 1/2 cups of the heavy cream, sour cream, cinnamon, ginger, cloves, nutmeg, salt, dark rum, and vanilla. Pour into the shell. Bake for 10 minutes, and then reduce the oven temperature to 300 degrees F. Continue baking for 35 to 45 minutes. Cool to room temperature and refrigerate until ready to serve.
- With the whisk attachment of an electric mixer, whip the remaining cup of heavy cream on high speed until the cream starts to froth. Gradually add the confectioners' sugar and whip on high until the cream stands in peaks. Either spoon or pipe the whipped cream around the edges of the pie and garnish with Praline Pecans.
- Pecan Praline Directions:.
- In a small skillet melt the butter and sugar over medium heat. Add the pecans, stirring until bubbly; about 5 minutes. Remove from the heat and pour onto aluminum foil. When the pecans are cool, crumble into small pieces and sprinkle the topping on top of the whipped cream.
Nutrition Facts : Calories 655.2, Fat 47.3, SaturatedFat 24.7, Cholesterol 200.7, Sodium 216.1, Carbohydrate 52.8, Fiber 1.4, Sugar 38.8, Protein 6.2
SPIRITED PUMPKIN PIE
Steps:
- For crust:
- Mix flour and salt in processor. Add butter and shortening; process until mixture resembles coarse meal. With machine running, add ice water 1 tablespoonful at a time and process until moist clumps form. Gather into ball; flatten into disk. Wrap in plastic; chill 30 minutes. (Can be made 2 days ahead. Keep chilled.)
- Roll out pastry on lightly floured surface to 13-inch round. Transfer pastry to 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork. Freeze pastry 45 minutes.
- Preheat oven to 450°F. Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375°F.
- Meanwhile, prepare filling:
- Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.
- Bake pie 20 minutes. Reduce oven temperature to 325°F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)
CAPTAIN MORGAN'S SPICED RUM PUMPKIN PIE
Make and share this Captain Morgan's Spiced Rum Pumpkin Pie recipe from Food.com.
Provided by Potagekempcc
Categories Pie
Time 40m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 450 degrees F.
- Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.
- In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.
- Pour filling into pie shell.
- Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.
- Remove pie and place on a rack to cool.
PUMPKIN PIE WITH RUM AND CREAM
Provided by Florence Fabricant
Categories dessert
Time 1h
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Whisk the eggs and brown sugar together in a large bowl. Beat in the corn syrup, then stir in the cream, pumpkin and rum. Add the salt, cinnamon and ginger and beat mix until smooth.
- Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
- Allow to cool to room temperature and serve with whipped cream.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 8 grams, Carbohydrate 40 grams, Fat 21 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 11 grams, Sodium 260 milligrams, Sugar 26 grams, TransFat 0 grams
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