This decadent Rum Pumpkin Pie with Rum Whipped Cream boasts a rich, creamy filling infused with warm, complex flavors, elevated by the addition of rum. Serve it with rum-infused whipped cream and bake it in a gluten-free crust or your favorite pie crust.
If you’re a pumpkin lover, don’t miss these other treats: Vegan Pumpkin Pie, Healthy Pumpkin Tart, Bourbon Pumpkin Pie, Pumpkin Seed Butter, Almond Flour Pumpkin Cookies and Trader Joe’s Pumpkin Butter Recipe.
This delicious rum pumpkin pie recipe comes from my dear friend Rosella, who made it with homemade pumpkin purée. I’ve since adapted it to ensure it’s just as delicious when made with canned pumpkin purée.
Why You’ll Love Pumpkin Pie with Rum too!
A rum pumpkin pie is a delightful twist on the classic dessert, adding DEPTH AND WARMTH to the traditional pumpkin pie.
The RICH, aromatic rum above all enhances the wealth of spices – cinnamon, nutmeg, ginger, cardamom and cloves – creating a more complex and sophisticated taste profile.
The alcohol also brings a subtle warmth making it perfect for COZY fall and holiday gatherings. So, enjoy this fun grown-up version of the beloved classic!
Equipment
You’ll need a deep-dish pie pan, such as a 9.5-inch glass Pyrex or an Emile Henry pie dish, both of which have a 6-cup capacity.
If you have a food processor or stand mixer, the dough for the crust will come together in less than a minute.
Ingredients in the gluten free pie crust and rum pumpkin pie filling.
Ingredients in Rum Pumpkin Pie
The Crust
You can use my gluten-free pie crust recipe or your favorite crust. There’s no need to prebake it – simply pour the filling into the unbaked crust and bake.
Gluten Free Pie Crust
- Gluten-Free Flour Blend: I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, which already contains xanthan gum for structure and elasticity.
- Granulated White Sugar or Monk Fruit Sweetener: Granulated sugar provides sweetness, but for a lower-carb option, zero-calorie monk fruit sweetener works beautifully without compromising taste.
- Unsalted Butter, Cold and Cubed: Cold butter is essential for creating a flaky crust as it melts during baking, forming layers.
- Xanthan Gum (If Your Flour Lacks It): If your flour contains xanthan gum, add ¼ teaspoon.
- Salt: Enhances the flavors of the crust and balances the sweetness.
- Cold Water with Ice Cubes: Keeps the dough cold while mixing, helping maintain its flakiness.
Rum Pumpkin Pie Filling
The rum, paired with a medley of spices, creates a richly layered and complex flavor in this pumpkin pie.
- Pumpkin Purée: The rich, natural sweetness of pumpkin purée forms the base of the pie, giving it that signature flavor and smooth texture.
- Evaporated Milk: Evaporated milk adds creaminess and a slight caramelized depth that complements the pumpkin’s flavor.
- Heavy Cream: Heavy cream brings extra richness and a velvety texture to the filling.
- 2 Large Eggs, Room Temperature: Eggs help bind the ingredients together and provide structure, giving the pie a smooth, custard-like consistency.
- Brown Sugar or Brown Monk Fruit: Brown sugar adds a subtle molasses flavor, while monk fruit sweetener offers a zero-carb alternative with similar sweetness.
- Dark Rum: Dark rum enhances the pie with warm, complex notes that deepen the flavor and add a touch of sophistication.
- Maple Syrup: Maple syrup contributes a natural sweetness and earthy undertones that perfectly balance the spices.
- Vanilla Extract: Vanilla adds a hint of warmth and enhances the other flavors, creating a more rounded, aromatic profile.
- Cinnamon: Cinnamon brings its signature sweet and spicy warmth, complementing the pumpkin’s natural flavor.
- Salt: A small amount of salt enhances the sweetness and balances the overall flavor.
- Ground Ginger: Ground ginger adds a zingy, slightly spicy note that pairs perfectly with the other fall spices.
- Cardamom: Cardamom brings a delicate floral and citrusy note, adding subtle complexity to the pie.
- Cloves: Cloves bring a deep, warm spiciness that complements the sweetness of the pumpkin and spices.
- Nutmeg: Nutmeg adds a nutty, sweet warmth that ties together the flavors of the pie.
Rum Whipped Cream
The whipped cream is lightly sweetened to provide a subtly sweet balance to the pumpkin filling with rum.
- Heavy Cream: Creates a rich, velvety foundation for perfectly whipped cream.
- Powdered Sugar or Powdered Monk Fruit: Sweetens the cream while keeping it light and smooth; monk fruit offers a zero-carb alternative.
- Dark Rum: Infuses the whipped cream with a rich, warm flavor that enhances the spices in the pie.
Welcome to My Kitchen! Let’s Make Rum Pumpkin Pie
This pumpkin pie recipe with rum couldn’t be easier. Just pour the filling into an unbaked pie crust and bake. You can watch a short video on how to make a rum pumpkin pie below from my YouTube channel:
Make the Gluten Free Pie Crust by Hand or in a Stand Mixer
- COMBINE DRY INGREDIENTS: In a large bowl, combine the gluten-free flour blend, sugar or monk fruit, salt, and xanthan gum (if using). Stir well to ensure the ingredients are evenly mixed.
- ADD THE BUTTER: Add the cold, cubed butter and gently toss until each cube is coated with the gluten-free flour mixture.
- FLATTEN EACH CUBE OF BUTTER WITH YOUR POINTER FINGERS: Then toss again to make sure each cube is coated with gluten-free flour.
- CONTINUE MASSAGING THE BUTTER: With your hands, continue working the plant butter until the pieces resemble thin “flake”-like shards.
- GRADUALLY ADD THE ICE COLD WATER: Slowly add the cold water, 1 tablespoon at a time (8-10 tablespoons is usually enough).
- PRESS THE DOUGH TOGETHER: After each tablespoon of water, gently distribute the water using a spatula. Then, use the spatula to press the dough together. Be cautious not to knead or overwork the dough, as this can result in a crust that is too stiff.
- SHAPE THE DOUGH INTO A DISK IN YOUR HANDS AND CHECK ITS CONSISTENCY: The dough should be smooth and soft.If the dough doesn’t hold together, add a bit more water using your fingers.Conversely, if the dough is too sticky, you may have added too much water; in that case, incorporate a little more flour.
- SHAPE INTO A DISK: On a clean work surface, lay out a sheet of plastic wrap. Then, transfer the dough onto it and shape it into a disk.
Refrigerate Dough Then Add to Pie Dish
- WRAP THE DISK TIGHTLY IN PLASTIC WRAP: Wrap the disc tightly in plastic wrap and refrigerate for 30 minutes.
- TAKE OUT THE DOUGH: Remove the dough from the refrigerator and roll it out on parchment paper or a lightly floured work surface until it reaches a diameter of 15 inches.
- CHILL AGAIN: Place the dough on parchment paper and refrigerate for 30 more minutes. Use a tray to transfer the parchment paper to the refrigerator.
- REMOVE DOUGH FROM REFRIGERATOR: Take the dough out of the refrigerator, wrap it around a rolling pin, and gently unroll it over the pie dish.
- PRESS THE DOUGH INTO THE PAN: Press the dough evenly into the pie pan. Make sure the bottom edges are smooth.
- TRIM THE EDGES: Leave about 1 inch (2.5 cm) of excess dough hanging over the edge. Then, use scissors to trim any excess dough.
- CREATE A THICKER EDGE: Fold the extra inch of dough underneath the crust’s edges to form a thicker edge for fluting.
- FLUTE THE CRUST: Pinch the dough at regular intervals with one hand while using the index finger of your other hand to shape and flute the edges.
- STORE IN THE REFRIGERATOR: Keep the fluted crust in the refrigerator until you are ready to add the filling.
Make the Rum Pumpkin Pie Filling
- COMBINE DRY INGREDIENTS: Mix together a ¾ cup sweetener, 1½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon cardamom, ½ teaspoon salt, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.
- COMBINE WET INGREDIENTS: Blend 2¼ cups pumpkin purée, 1 can evaporated milk, ¼ cup heavy cream, 2 large eggs, 1 tablespoon maple syrup, 1½ teaspoons vanilla, and 2 tablespoons rum.
- ADD DRY INGREDIENTS TO THE WET INGREDIENTS: Gradually stir the dry ingredients into the wet ingredients.
Add the Pumpkin Pie Filling to the Crust and Bake
- ADD THE FILLING TO THE PIE CRUST: Pour the filling into the unbaked pie crust.
- BAKE: Bake at 375℉ (190℃) for 15 minutes. Then reduce to 350℉ (180℃). It takes about an hour. I use a pie shield on it once it gets firm but before it browns much.
- COOL COMPLETELY: Let it cool at room temperature for 3-4 hours, then cover with plastic wrap and refrigerate.
Top Rum Pumpkin Pie with Rum Whipped Cream
Pipe or spoon the rum whipped cream onto the pie or slice and enjoy!
That’s everything you need to know to make this rum pumpkin pie recipe. If you love pumpkin, I definitely recommend giving this delicious holiday pie a try.
Happy Baking!
Scroll Down for the Recipe Card
Rum Pumpkin Pie Recipe
This decadent Rum Pumpkin Pie boasts a rich, creamy filling infused with warm, complex flavors, elevated by the addition of rum. Pair it with rum-infused whipped cream and bake it in a gluten-free crust or your favorite pie crust.
Equipment
- 1 Large, Deep Pie Dish – I made this in an Emile Henry pie dish which has a 6 cup capacity.
- 2 Large Mixing Bowls
- 1 Spoon – To make the filling.
- 1 Spoon or Food Processor or Stand Mixer – To make the crust.
- Rolling Pin
- Plastic Wrap
- Parchment Paper
- 1 Pie Shield (recommended)
- 1 Piping Tip (optional) – I use an 849 closed-star piping tip to pipe the whipped cream.
Ingredients
Gluten Free Pie Crust
- 1½ Cups Gluten Free Flour Blend or another standard gluten-free baking flour. (222 Grams) – I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour (which contains xanthan gum).
- 2 Tablespoons Granulated White Sugar or Monk Fruit Sweetener (24 Grams) – For a lower-carb option, substitute with zero-calorie monk fruit sweetener.
- 8 Tablespoons Unsalted Butter, Cold and Cubed (112 Grams)
- ¾ Teaspoons Xanthan Gum if there's no xanthan gum in your flour – If your flour contains xanthan gum, add ¼ teaspoon.
- ¼ Teaspoon Salt
- 5 Tablespoons Cold Water in Ice Cubes
Pumpkin Filling: The Ingredients Should Be at Room Temperature
- 1 Can Pumpkin Purée (15 Ounces) (425 Grams)
- 1 Can Evaporated Milk (12 Ounces) (1½ Cups) (354 ml)
- ¼ Cup Heavy Cream (4 Ounces)
- 2 Large Eggs, Room Temperature
- ¾ Cup Brown Sugar or Brown Monk Fruit (135 Grams) – For a lower-carb option, substitute with monk fruit sweetener.
- 2 Tablespoons Dark Rum – I use Myers Dark Rum.
- 1 Tablespoon Maple Syrup
- 1 Teaspoon Vanilla Extract
- 1 Teaspoon Cinnamon
- ½ Teaspoon Salt
- ½ Teaspoon Ground Ginger
- ¼ Teaspoon Cardamom
- ¼ Teaspoon Cloves
- ¼ Teaspoon Nutmeg
Rum Whipped Cream
- 1 Cup Heavy Cream
- 1 Tablespoon Powdered Sugar or Monk Fruit
- 1 Teaspoon Dark Rum
Instructions
Make the Gluten Free Pie Crust by Hand or in a Stand Mixer
- COMBINE DRY INGREDIENTS: In a large bowl, combine the gluten-free flour blend, sugar or monk fruit, salt, and xanthan gum (if using). Stir well to ensure the ingredients are evenly mixed.
- ADD THE BUTTER: Add the cold, cubed butter and gently toss until each cube is coated with the gluten-free flour mixture.
- FLATTEN EACH CUBE OF BUTTER WITH YOUR POINTER FINGERS: Then toss again to make sure each cube is coated with gluten-free flour.
- CONTINUE MASSAGING THE BUTTER: With your hands, continue working the plant butter until the pieces resemble thin "flake"-like shards.
- GRADUALLY ADD THE ICE COLD WATER: Slowly add the cold water, 1 tablespoon at a time (8-10 tablespoons is usually enough).
- PRESS THE DOUGH TOGETHER: After each tablespoon of water, gently distribute the water using a spatula. Then, use the spatula to press the dough together. Be cautious not to knead or overwork the dough, as this can result in a crust that is too stiff.
- SHAPE THE DOUGH INTO A DISK IN YOUR HANDS AND CHECK ITS CONSISTENCY: The dough should be smooth and soft. If the dough doesn’t hold together, add a bit more water using your fingers.Conversely, if the dough is too sticky, you may have added too much water; in that case, incorporate a little more flour.
- SHAPE INTO A DISK: On a clean work surface, lay out a sheet of plastic wrap and transfer the dough onto it. Shape the dough into a disk.
- WRAP THE DISK TIGHTLY IN PLASTIC WRAP: Wrap the disc tightly in plastic wrap and refrigerate for 30 minutes.
- TAKE OUT THE DOUGH: Remove the dough from the refrigerator and roll it out on parchment paper or a lightly floured work surface until it reaches a diameter of 15 inches.
- CHILL AGAIN: Place the dough on parchment paper and refrigerate for 30 more minutes. Use a tray to transfer the parchment paper to the refrigerator.
- REMOVE DOUGH FROM REFRIGERATOR: Take the dough out of the refrigerator, wrap it around a rolling pin, and gently unroll it over the pie dish.
- PRESS THE DOUGH INTO THE PAN: Press the dough evenly into the pie pan. Make sure the bottom edges are smooth.
- TRIM THE EDGES: Leave about 1 inch (2.5 cm) of excess dough hanging over the edge. Then, use scissors to trim any excess dough.
- CREATE A THICKER EDGE: Fold the extra inch of dough underneath the crust's edges to form a thicker edge for fluting.
- FLUTE THE CRUST: Pinch the dough at regular intervals with one hand while using the index finger of your other hand to shape and flute the edges.
- STORE IN THE REFRIGERATOR: Keep the fluted crust in the refrigerator until you are ready to add the filling.
Make the Pumpkin Filling
- COMBINE DRY INGREDIENTS: Mix together a ¾ cup sweetener, 1½ teaspoons cinnamon, 1 teaspoon ginger, ¼ teaspoon cardamom, ½ teaspoon salt, ¼ teaspoon cloves, and ¼ teaspoon nutmeg.
- COMBINE WET INGREDIENTS: Blend 2¼ cups pumpkin purée, 1 can evaporated milk, ¼ cup heavy cream, 2 large eggs, 1 tablespoon maple syrup, 1½ teaspoons vanilla, and 2 tablespoons rum.
- ADD DRY INGREDIENTS TO THE WET INGREDIENTS: Gradually stir the dry ingredients into the wet ingredients.
- ADD THE FILLING TO THE PIE CRUST: Pour the filling into the unbaked pie crust.
- BAKE: Bake at 375℉ (190℃) for 15 minutes. Then reduce to 350℉ (180℃). It takes about an hour. I use a pie shield on it once it gets firm but before it browns much.
- COOL COMPLETELY: Let it cool at room temperature for 3-4 hours, then cover with plastic wrap and refrigerate.
Rum Whipped Cream
- Whip 1 cup of heavy cream.
- Add 1 tablespoon of powdered sugar.
- Add 1 teaspoon of dark rum.
- Pipe or spoon onto the pie. PIPING TIP: I use an 849 closed-star piping tip to pipe the whipped cream.
Notes
Nutrition Facts for 1 Serving Sweetened with Monk Fruit:
It was delicious! Just the right amount of rum!
Thanks for letting me know. Glad you liked it!