Rum Pumpkin Praline Pie is the perfect combination of light and boozy, sweet and salty. A store-bought crust makes this recipe practically effortless.
boozy, dessert, fall, rum, thanksgiving
1refrigerated pie crust
For the pumpkin filling:
7 1/2ouncescanned pure pumpkin
1/3cupCaptain Morgan Spiced Rum
For the praline topping:
Preheat oven to 350 degrees F. Bring the pie crust to room temperature. When it’s easy to work with, line a pie pan with the dough and set aside.
To prepare the pumpkin filling:
In a medium sauce pan, melt butter over low heat. Whisk in pumpkin and remove from heat. Whisk in sugar, brown sugar, and salt. Whisk in rum and vanilla. Add eggs and whisk until mixture is combined. Pour into pie pan and bake 30 minutes.
Meanwhile, prepare the praline topping:
Place butter in a food processor and process until smooth. Add pecans, brown sugar, nutmeg and salt and pulse until mixture is crumbly.
Remove pie from oven and sprinkle evenly with praline topping. Return pie to oven and back an additional 15-20 minutes until the middle of the pie is almost set. The filling will continue to cook as it cools. If the middle of the pie puffs up, it is a sign that you are overcooking it—remove from oven, it will still turn out great!
Cool completely. If desired, sift powdered sugar over the top or sprinkle with flaked salt prior to serving.