Muscovado Pumpkin Pie

Muscovado Pumpkin Pie
Photo by Scott Phillips


  • 1-½ Tbs. dark rum
  • ½ tsp. table salt
  • ½ cup whole milk
  • 1 cup packed dark muscovado sugar
  • ¼ tsp. ground allspice
  • 3 large eggs, at room temperature
  • 1 blind-baked Basic Pie Pastry shell
  • + 3 more ingredients
    • ½ cup heavy cream
    • ¼ tsp. freshly grated nutmeg
    • 15-oz. can pure pumpkin

Position a rack in the center of the oven, set a rimmed baking sheet on the rack, and heat the oven to 425°F. In a medium saucepan, bring the milk and cream to a boil. Remove from the heat. Whisk in the pumpkin, muscovado sugar, salt, allspice, and nutmeg until smooth. One at a time, whisk in th...

View full recipe at Fine Cooking


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