Pumpkin Pie With Rum and Cream

Ingredients

• 3 large eggs
• ½ cup packed, light brown sugar
• ½ cup light corn syrup
• 1 ½ cups heavy cream
• 1 ½ cups baked fresh pumpkin, pureed, or canned pumpkin puree
• 1 tablespoon dark rum
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¾ teaspoon ground ginger
• 1 10-inch pie shell, partly baked
• Whipped cream

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    353 calories; 20 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 39 grams carbohydrates; 1 gram dietary fiber; 26 grams sugars; 3 grams protein; 104 milligrams cholesterol; 260 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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10 servings

Preparation

1. Preheat oven to 350 degrees.
2. 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.
3. Pour into the prepared pie shell and bake about 40 minutes, until the filling is set.
4. Allow to cool to room temperature and serve with whipped cream.