Sunday, November 6, 2016

Pirate Spiced Rum Pumpkin Pie

Bake 'tis pie recipe fer ye next Thanksgivin' shore leave adventure. Fit fer all 'o ye band 'o pirates! heartly enjoy!  

If you need help with Pirate speak, try this:

Pirates on the lookout for pie.
1 Butter Pie Crust dough disk
1 (15-ounce) can pure pumpkin
20 large bottles of Captain Morgan's Original Spiced Rum for you and yer Pirates, 4 Tablespoons for yer pie filling
¾ cup (packed) golden brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
Pinch of ground cloves
½ teaspoon fresh grated orange zest
3 large eggs
1 ¼ cups heavy whipping cream

BAKING MUSIC SELECTION: Fifteen man on the deadmans chest

Position rack in bottom third of oven; preheat to 375°F. Spray 9-inch-diameter deep-dish glass pie dish with nonstick spray. Roll out dough on floured surface to 13-inch round. Transfer to prepared dish. Fold edges under and crimp, forming high border. Line crust with foil; fill with dried beans. Bake 15 minutes. Remove foil and beans. Bake until edges are light golden, pressing crust with back of fork if bubbles form, about 7 minutes. Cool 10 minutes. Reduce oven temperature to 350°F. Reposition oven rack to center.

Puree pumpkin in processor. Mix in the rest of the ingredients together well and pour filling into warm crust. Bake until edges are puffed and center is set, about 1 hour. Cool completely on rack.  Serve with fresh whipped cream. ENJOY!

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