Happy Thanksgiving 🍁🍽🍷
Updated: Nov 27, 2020
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CARLOS’ PUMPKIN PIE
2 large eggs
1/2 cup packed dark brown sugar
1/3 cup white sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon ground cardamom
4 tablespoons of aged dark rum
1 15-ounce can of pumpkin purée
1 12 oz. can of evaporated milk
1 good quality pie crust, chilled or frozen
1 Preheat your oven to 425°F.
2 Make the pie filling: Beat the eggs in a large bowl. Mix in the brown sugar, white sugar, salt, spices—cinnamon, ground ginger, nutmeg, ground cloves, and cardamom.
Mix in the pumpkin purée. Stir in the milk and then stir in the rum. Beat together until everything is well mixed.
3 Pour mix into pie shell and bake: Pour the filling into an uncooked chilled or frozen pie shell. Bake at a high temperature of 425°F for 15 minutes.
Then after 15 minutes, lower the temperature to 350°F. Bake for 45 to 55 minutes more. The pie is done when a knife tip inserted in the center comes out wet but relatively clean. The center should be just barely jiggle.
Recommendation: Half-way through baking, put foil around the edges or use a pie protector to keep the crust from getting too browned.
4 Cool pie on a rack: Cool the pumpkin pie on a wire rack for at least 2 hours. Serve with whipped cream.
(Photo: Carlos Sarmiento)