Ginger and rum pumpkin pie recipe
We've pimped up a classic pumpkin pie recipe with a sprinkle of ginger and a glug of rum to add extra oomph to this seasonal dessert.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Food processor
- Tart pan
- Rolling pin
- Pie weights
- Plastic wrap
- Parchment paper
- Baking sheet
- Saucepan
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Peeler
- Spoon
- Measuring spoon
- Measuring cup
- Kitchen scale
Ingredients
- 225g plain flour, plus extra for dusting
- 3 tbsp icing sugar
- 1 tsp ground ginger
- 125g butter, chilled and cubed
- 1 medium free-range egg yolk
- 1 tbsp spiced rum (optional – see tip)
- 500g pumpkin, peeled, deseeded and roughly chopped
- Splash olive oil
- 1 tbsp maple syrup
- 1 tsp ground cinnamon, plus extra to serve
- ½ tsp each ground mixed spice, ground allspice and ground ginger
- 1 tbsp black treacle
- 80g light muscovado sugar
- 600ml double cream
- 2 tbsp spiced rum (optional – see tip)
- 3 medium free-range eggs, plus 1 yolk
- You’ll also need…
- Food processor; deep 23cm fluted loose-bottomed tart tin
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