I had only planned to make one pumpkin pie for Thanksgiving this year (we’re in Canada, so our Thanksgiving feast was this past weekend). I liked the sound of the Jamaican-rum-spiced pumpkin pie that I saw in the Oct/Nov 2009 issue of Fine Cooking.

But the list of ingredients called for a 15oz can of pumpkin and all I found at the grocery store were 796ml (28oz) cans. So I thought, why not make two pies and cut out 1 oz from each pie? Even better, the pie crust recipe I liked (from Bon Appetit, Nov 2009 issue) happened to be for two 12″ crusts. Perfect!

I was going to make two Jamaican-spiced pies but after mixing up and pouring the first one, I remembered a Scotch pumpkin pie I made last year with a graham cracker concrete crust (I really could not cut through it, although I don’t think it was meant to feel like concrete!). Since this year’s crust looked a lot easier, I decided to use the Jamaican-spiced recipe as a model and then substitute scotch instead. Scotch and coconut milk …Hmmm.. well maybe not, so I went with heavy cream instead.

I still need lots of practice with pie crusts but as long as the family thinks the pies taste good, I will keep on experimenting.

Jamaican Rum-Spiced Pumpkin Pie

I think the pie crust could have used a little more ice water as it cracked on me as I was rolling it out but the taste was fantastic. Light and flaky and very buttery

I will definitely make this again. More practice should yield a better looking crust. (For full recipe, see below.)

Jamaican-Spiced Pumpkin Pie

Jamaican Rum-Spiced Pumpkin Pie

Scotch & Pumpkin Pie

As I mentioned above, the second pie I made was adapted from a pie I made last year using scotch in the pumpkin. I couldn’t find the recipe so I improvised using the Jamaican rum recipe (see below) as a model.

I substituted whipping cream for the coconut milk and scotch for the rum.

Both pies were a big hit.

I whipped up some more whipping cream with a electric hand mixer for the topping (I placed a medium metal bowl, and the hand mixer’s whisk attachment in fridge for 20 minutes). To make the whipped cream, place 1/2 cup whipping cream in the cold medium metal bowl,  begin whipping at low speed until frothy, and then turn up to high speed until nice big soft peeks form.

Scotch Pumpkin Pie

Scotch & Pumpkin Pie

Jamaican-spiced Pumpkin Pie (adapted fromFine Cooking Oct/Nov 2009 issue, pg 62)

14oz pure pumpkin pie puree
1.25 cups unsweetened coconut milk (full Fat)
3/4 cups packed light brown sugar
1 tsp ginger
3/4 tsp ground cinnamon
1/2 tsp fine sea salt
1/4 tsp ground nutmeg
4 large free range eggs
2 tbsp Captain Morgan’s Spiced Rum

1. Rack in center of oven at 425F
2. In a large large bowl whisk the pumpkin, coconut milk,sugar,ginger, cinnamon, salt and nutmeg until smooth.
3. In a separate bowl whisk the eggs and then whisk in the rum until smooth
4. Whisk the egg mixture into the pumpkin mixture until smooth.
5. Pour into a 9″ pie crust
6. Bake at 425F for 10 minutes, then reduce oven to 350F and bake until filling doesn’t wobble when jiggled (approx 45 minutes)
7. Transfer to rack and cool completely.

Pie Crust (from Bon Appétit November 2009 pg 144)

2.25 cups all purpose flour
1/4 cup sugar
1/4 tsp fine sea salt
1 cup chilled unsalted butter cut into 1/4″ cubes
1/4 cup (or more) ice water

1. Combine first three ingredients in stand mixer with paddle attachment.
2. Blend on low speed.
3. Add butter; mix on low speed until mixture is crumbly.
4. Sprinkle in 1/4 cup ice water and mix until dough clings to paddle, add more water by teaspoons if dough is dry.
gather dough together and roll out on a lightly floured surface to two 12″ round crusts.

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