Ingredients:

  • 1.5 cups all-purpose flour
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter, cubed
  • 4 tbsp ice water
  • 15 oz pumpkin puree
  • 3 large eggs
  • 0.75 cup brown sugar
  • 1 tbsp dark rum
  • 1 tbsp freshly grated orange zest
  • 1 tsp ground cinnamon
  • 0.5 tsp ground ginger
  • 0.25 tsp ground cloves
  • 1.25 cups heavy cream
  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tbsp dark rum
  • 0.5 tsp vanilla extract

Instructions:

  1. Roll out the dough and line the 9-inch deep-dish pie pan. Line with parchment paper and fill with pie weights.
  2. Bake the crust at 375°F (190°C) for 15 minutes, remove weights, and bake for another 5 minutes until the bottom is matte and set. Let cool slightly.
  3. Whisk together pumpkin puree, brown sugar, orange zest, and rum until smooth.
  4. Slowly incorporate the eggs one by one, then fold in the cinnamon, ginger, and cloves.
  5. Gradually pour in the heavy cream, whisking gently to avoid incorporating too much air.
  6. Pour the filling into the par-baked crust and bake at 350°F (175°C) for 45-50 minutes until edges are set but the center has a slight jiggle.
  7. Cool completely at room temperature, then chill in the refrigerator for 4 hours.
  8. Whip the chilled heavy whipping cream, powdered sugar, dark rum, and vanilla extract until stiff peaks form. Serve on top of the chilled pie.