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Recipe

Muscovado Pumpkin Pie

Featured in our 2017 Thanksgiving and 2017 Christmas Guides
Scott Phillips

Servings: 8-10

The flavors of this pie are inspired by Caribbean ingredients. Muscovado sugar is a rich, moist, dark brown sugar made by an artisanal process that preserves the spicy nuances of natural molasses flavor. Because of the molasses content, the sugar is not as sweet as regular dark brown sugar.  A hint of rum complements the flavor of the sugar perfectly. The sugar’s dark color gives the pie a dramatic appearance.

Ingredients

  • 1/2 cup whole milk
  • 1/2 cup heavy cream
  • 15-oz. can pure pumpkin
  • 1 cup packed dark muscovado sugar
  • 1/2 tsp. table salt
  • 1/4 tsp. ground allspice
  • 1/4 tsp. freshly grated nutmeg
  • 3 large eggs, at room temperature
  • 1-1/2 Tbs. dark rum
  • 1 blind-baked Basic Pie Pastry shell

Preparation

  • Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F.
  • In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in the eggs. Whisk in the rum. 
  • Pour the filling into the pie shell and put the pie on the hot baking sheet in the oven. Bake for 10 minutes and then reduce the oven temperature to 350°F.  Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), 40 to 50 minutes more. Transfer the pie to a rack and let it cool completely before serving.

Serve with lightly sweetened whipped cream.

Reviews

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Reviews

  • prulleke | 10/19/2013

    Made this several times last Thanksgiving season and can't wait to make it again. It has been a huge success with all my friends who have tasted it. Thank you for continually coming up with great recipes. Love your magazine!

  • Acadiagrl | 12/11/2010

    Outstanding. You can taste the pumpkin rather than just spices, and the texture is creamy and rich, crust is fabulous. I've always been ambivalent about pumpkin pie, but this has made me a convert. I used homemade pumpkin puree.

  • Sandruschka | 11/24/2009

    Wonderful recipe with rich and spicy taste. Even those who dislike pumpkin pie will adore this pie. Serve with freshly whipped cream.

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