The Barefoot Contessa’s Dreamy Pumpkin Pie Recipe with Rum Cream

The Barefoot Contessa ultimate pumpkin pie stands as a quintessential autumn dessert, promising warmth and comfort in every slice.

Smooth, velvety textures mingle with deep, complex spices that dance across your palate with irresistible charm.

Seasonal ingredients transform this classic treat into a sophisticated experience that elevates traditional holiday baking.

Delicate aromas of warm cinnamon and nutmeg weave through the custard-like filling, creating an inviting sensory journey.

Carefully balanced flavors hint at culinary expertise without overwhelming delicate taste buds.

Home bakers can confidently recreate this elegant dessert that feels both nostalgic and innovative.

Each bite promises a magical blend of comfort and creativity that celebrates seasonal bounty: prepare to be delighted.

Smart Storage for Ultimate Pumpkin Pie with Rum Whipped Cream

• Preserve Whole Pie: Gently wrap the entire pumpkin pie in layers of plastic wrap and aluminum foil, ensuring no air pockets remain. Store flat in the refrigerator to maintain its delicate texture and prevent moisture loss for up to 4 days.
• Individual Slice Technique: Separate and individually wrap pie slices in clear plastic wrap, then place them in a sealed freezer-safe container. Frozen slices stay fresh for 2-3 months, allowing you to enjoy a quick dessert anytime without compromising taste or quality.
• Thawing Strategy: Remove frozen pie or slices from the freezer and transfer to the refrigerator 8-12 hours before serving. Let the pie naturally defrost, which helps preserve its original creamy consistency and prevents soggy edges.

Creative Variations for Ultimate Pumpkin Pie with Rum Whipped Cream

• Spiced Maple Pumpkin Pie: Replace rum with pure maple syrup in the filling and whipped cream for a deeper, woodsy sweetness that complements the pumpkin's earthy flavor.
• Gluten-Free Pumpkin Delight: Swap traditional flour with almond or gluten-free flour blend for the crust, ensuring those with wheat sensitivities can enjoy this classic dessert.
• Vegan Pumpkin Dream: Use coconut cream instead of heavy cream, replace eggs with flax eggs, and substitute butter with coconut oil to create a plant-based version that's rich and creamy.
• Chocolate-Drizzled Pumpkin Sensation: After cooling the pie, drizzle melted dark chocolate over the top and sprinkle with toasted pecans for an indulgent flavor combination that adds texture and depth.

Final Thoughts on Ultimate Pumpkin Pie with Rum Whipped Cream

Pumpkin pie lovers will swoon over this Barefoot Contessa masterpiece, where classic autumn flavors dance with luxurious rum-spiked whipped cream.

Ina Garten’s signature touch elevates this traditional dessert into a culinary celebration of seasonal warmth.

Buttery homemade crust cradles a silky pumpkin filling infused with warming spices and delicate orange zest.

Rum-kissed whipped cream adds a sophisticated twist that transforms each slice into a gourmet experience.

Seasonal gatherings deserve extraordinary desserts that spark conversation and create memorable moments.

Let the aroma of spices and rich cream draw companions closer, inviting shared delight – snap a photo, share this recipe, drop a comment, and spread autumn’s delicious magic.

Fall for Ultimate Pumpkin Pie with Rum Whipped Cream

• Elevate Your Baking Game: This pumpkin pie recipe transforms a classic dessert into a gourmet experience with professional-level techniques like blind baking and homemade pie crust.
• Flavor Explosion: The combination of warm spices, orange zest, and rum creates a complex, layered taste that goes far beyond traditional pumpkin pie, delivering a sophisticated culinary adventure in every bite.
• Textural Perfection: The recipe balances a flaky, buttery crust with a silky-smooth pumpkin filling and cloud-like rum whipped cream, offering a delightful contrast of textures that makes each mouthful exciting.

Key Ingredients for Ultimate Pumpkin Pie with Rum Whipped Cream

• All-Purpose Flour: Classic base for tender, flaky pie crust with rich texture.
• Sugar: Adds subtle sweetness to the crust's flavor profile.
• Salt: Enhances overall taste and balances the pie crust.
• Unsalted Butter: Provides rich, creamy flavor and helps create flaky texture.
• Vegetable Shortening: Ensures a tender, light crust with perfect crumb.
• Ice Water: Binds ingredients together without activating gluten.

• Pumpkin Puree: Smooth, rich base for classic autumn pie with deep orange color.
• Granulated Sugar: Adds sweetness and helps caramelize the filling.
• Brown Sugar: Provides deep, molasses-like flavor and moisture.
• Ground Cinnamon: Warm, aromatic spice essential for traditional pumpkin pie.
• Ground Ginger: Adds subtle heat and complementary spice flavor.
• Ground Nutmeg: Provides warm, nutty undertone to the filling.
• Salt: Balances and enhances overall flavor profile.
• Orange Zest: Bright citrus note that adds complexity to the filling.
• Large Eggs: Binding agent that helps set the custard-like filling.
• Heavy Cream: Creates rich, smooth texture in the pie.
• Whole Milk: Adds additional creaminess and lightens the filling.
• Dark Rum: Optional flavor enhancer with warm, complex notes.

• Heavy Cream, Mascarpone: Luxurious, smooth base for light whipped topping.
• Powdered Sugar: Sweetens and stabilizes the whipped cream.
• Dark Rum: Adds warm, sophisticated flavor to the cream.
• Vanilla Extract: Provides classic, aromatic background note.

Quick Guide to Ultimate Pumpkin Pie with Rum Whipped Cream

Step 1: Craft the Pie Dough

• All-purpose flour
• Granulated sugar
• Salt
• Unsalted butter
• Vegetable shortening
• Ice water

Pulse flour, sugar, and salt in a food processor. Add cold butter and shortening, mixing until crumbly. Slowly stream ice water until dough forms. Divide into two equal portions, wrap in plastic, and refrigerate for half an hour to relax the gluten.

Step 2: Prepare the Pie Shell

Preheat the oven to 425°F (220°C). Roll out one dough ball into a thin circle, draping it into an 11-inch pie pan. Line the crust with parchment paper, fill with dried beans or pie weights. Bake for 15 minutes. Remove weights, prick the bottom with a fork, and bake another 5 minutes until lightly golden. Lower oven temperature to 350°F (180°C).

Step 3: Create the Pumpkin Filling

• Canned pumpkin puree
• Brown sugar
• Granulated sugar
• Ground cinnamon
• Ground ginger
• Ground nutmeg
• Salt
• Orange zest
• Eggs
• Heavy cream
• Whole milk
• Dark rum

Whisk ingredients until silky smooth and fully incorporated.

Step 4: Bake the Pie

Pour the luscious pumpkin mixture into the pre-baked pie shell. Bake for 55-65 minutes. The center should be slightly jiggly but set. A knife inserted near the center will come out clean when the pie is perfectly baked.

Step 5: Whip the Rum Cream

• Powdered sugar
• Mascarpone cheese
• Dark rum
• Vanilla extract

Beat until soft, billowy peaks form.

Step 6: Serve and Enjoy

Allow the pie to cool completely. Slice into generous wedges and crown each piece with a luxurious dollop of rum-infused whipped cream. Serve at room temperature for maximum flavor enjoyment.

Expert Tips for Ultimate Pumpkin Pie with Rum Whipped Cream

• Chill for Flakiness: Keep all ingredients ice-cold to ensure your pie crust turns out wonderfully crisp and light, preventing tough pastry that nobody wants to eat.
• Protect Your Crust: Blind baking prevents a soggy bottom by pre-cooking the pie shell, creating a barrier that keeps the delicate pastry crisp against the moist pumpkin filling.
• Choose Pure Pumpkin: Select 100% pure pumpkin purée to control the sweetness and spice levels, avoiding canned pie filling which can be overly sweet and less natural.
• Zest Up the Flavor: Grate fresh orange zest into the filling to add a bright, unexpected citrus dimension that beautifully complements the warm pumpkin spices.
• Stabilize Whipped Cream Perfection: Fold in mascarpone or crème fraîche to create a luxuriously thick whipped cream that holds its shape and can be prepared hours before serving.

Barefoot Contessa Ultimate Pumpkin Pie With Rum Whipped Cream Recipe

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4.7 from 38 reviews

• Total Time: 1 hour 35 minutes
• Yield: 8 1x

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Description

Barefoot Contessa Ultimate Pumpkin Pie elevates autumn desserts with Ina Garten’s signature elegance. Rich pumpkin custard nestled in a flaky crust, crowned with rum-kissed whipped cream, promises a luxurious slice of seasonal comfort that will delight your senses.

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Ingredients

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Pastry Ingredients:

• 375g (3 cups) plain flour
• 170g (12 tablespoons) very cold unsalted butter, diced
• 75g (⅓ cup) very cold vegetable shortening
• 1 tablespoon caster sugar
• 1 teaspoon kosher salt
• 120ml (½ cup) ice water

Pumpkin Filling Ingredients:

• 1 (425g/15 ounces) can pumpkin purée (not pie filling)
• 100g (½ cup) light brown sugar, packed
• 50g (¼ cup) granulated sugar
• 3 large eggs, lightly beaten
• 240ml (1 cup) double cream
• 120ml (½ cup) whole milk
• 2 tablespoons dark rum
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon kosher salt
• 2 teaspoons grated orange zest

Whipped Cream Topping Ingredients:

• 240ml (1 cup) cold double cream
• 3 tablespoons caster sugar
• 1 tablespoon mascarpone or crème fraîche
• 1 tablespoon dark rum
• 1 teaspoon pure vanilla extract

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Instructions

1. Mix dry ingredients like flour, sugar, and salt in a food processor, creating a uniform base for the pie crust. Incorporate cold butter and vegetable shortening, pulsing until the mixture resembles coarse pea-sized crumbs.
2. Gradually add ice-cold water while processing until the dough just begins to clump together. Divide the dough into two equal portions, wrap each securely in plastic wrap, and refrigerate for approximately 30 minutes to firm up the texture.
3. Heat the oven to 220°C (425°F). Gently roll out one dough ball on a lightly floured surface until it fits an 11-inch pie dish. Carefully transfer the dough, trimming excess edges and creating a decorative crimped border.
4. Line the pie crust with parchment paper, then fill with dried beans or pie weights to prevent rising. Bake for 15 minutes, then remove the weights and parchment. Prick the bottom with a fork and return to the oven for an additional 5 minutes until lightly golden.
5. Reduce oven temperature to 180°C (350°F). In a large mixing bowl, whisk together pumpkin puree, granulated sugar, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt until well combined.
6. Add freshly grated orange zest, whole eggs, heavy cream, whole milk, and dark rum to the pumpkin mixture. Whisk thoroughly until the filling becomes smooth and homogeneous.
7. Pour the pumpkin filling into the pre-baked pie crust, ensuring an even distribution. Carefully transfer to the oven and bake for 55-65 minutes, or until the center is just set and a knife inserted near the center comes out clean.
8. Remove the pie from the oven and allow it to cool completely at room temperature for approximately 2-3 hours. The filling will continue to set during this resting period.
9. Prepare the rum whipped cream by combining heavy cream, powdered sugar, mascarpone cheese, dark rum, and vanilla extract in a stand mixer. Whip on medium speed until soft, billowy peaks form.
10. Slice the cooled pumpkin pie and serve each piece with a generous dollop of rum-infused whipped cream, creating an elegant and indulgent dessert experience.

Notes

• Keep ingredients arctic-cold before mixing, especially butter and shortening, guaranteeing an incredibly flaky pie crust that crumbles perfectly.
• Prevent soggy bottoms by blind baking the crust using parchment paper topped with ceramic weights or dried beans during initial baking.
• Select pure pumpkin purée instead of pre-seasoned pie filling, giving you complete control over sweetness and spice intensity.
• Grate fresh orange zest into the filling, introducing a bright citrus undertone that elevates traditional pumpkin flavor profiles.
• Blend mascarpone or crème fraîche into whipped cream for exceptional stability, allowing you to prepare the topping hours before serving without compromising texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 5 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 515
• Sugar: 25g
• Sodium: 300mg
• Fat: 31g
• Saturated Fat: 18g
• Carbohydrates: 50g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 155mg