Rum Pumpkin Cream Pie

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Preparation info

  • 6 to 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • Unbaked Pie Pastry, 1-crust
  • cups pumpkin purée
  • ¾ cup sugar
  • ½ teaspoon salt
  • ½ teaspoon freshly grated gingerroot
  • ½ teaspoon freshly grated nutmeg
  • 3 eggs
  • 1 cup milk
  • ¼ cup dark rum
  • ¾ cup heavy cream


  1. Preheat oven to hot (425°F.).

  2. Line a nine-inch pie plate with the pastry and flute the edges.

  3. Combine the pumpkin, sugar, salt, gingerroot and nutmeg. Mix the eggs, milk, rum and cream. Stir into the pumpkin mixture. Pour the pumpkin mixture into the prepared pie plate.

  4. Bake for fifteen minutes. Reduce the heat to moderate (350°F.). Bake for thirty to forty minutes longer, or until set. Serve with sweetened whipped cream flavored with rum and ground ginger.

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