Ginger and rum pumpkin pie
- October 2019
- Serves 12
- Hands-on time 30 min, oven time 1 hour 20-30 min, plus chilling
We’ve pimped up pumpkin pie with a sprinkle of ginger and a glug of rum to add extra oomph to this seasonal dessert. You don’t have to top it with extra double cream, but we think it makes a really lovely finishing touch.
- 39g (23g saturated)
- 28.3g (13.4g sugars)
For an alcohol-free pie, replace the rum in the pastry with 1 tbsp cold water and swap the rum in the filling for 1 tbsp icing sugar.
Make the pastry up to 1 day ahead and chill until needed. The finished pie will keep in an airtight container for up to 2 days.
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