Taking a quick break from the Thanksgiving guides to revisit Ina Garten’s Ultimate Pumpkin Pie with Rum Whipped Cream – a recipe I made during the very first month of the project, when I described my pie as a little “soupy.” Ten years (and many pies) later, I’m happy to report that everything set beautifully this time and it was absolutely delicious.
While I still tend to reach for some of Ina’s other pumpkin desserts, this one is a classic-with-a-twist that delivers every time. You par-bake her Perfect Pie Crust, then fill it with a silky pumpkin mixture scented with orange zest, cinnamon, ginger, nutmeg, and a splash of dark rum. It bakes up puffed and gently domed, then naturally settles as it cools.
Once it’s cooled, you dollop each slice with a whipped cream with mascarpone to keep it stable and a little more dark rum to bring the whole thing together.
Book: Foolproof, page 241
Rating: 5/5
How Easy Is That – Skill Level: Easy
How Easy Is That – Time Involved: Easy
Store-Bought Is Fine: Pie crust
Recipe on BarefootContessa.com
