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It’s Me Rumpkin Pie, Savvy (Captain Morgan Spiced Rum Pumpkin Pie)

Recipe By: Katheryn Hanson
Year Submitted: 2017
Winner Second Place

Ingredients

Single Pie Crust:
1 ¼ cups all-purpose flour
½ teaspoon salt
1/3 cup Crisco shortening (cold)
3-5 tablespoons cold water

Filling:
2 cups fresh roasted pumpkin
1 ½ cup heavy cream
3 eggs, beaten
3 tablespoons Captain Morgan Spiced Rum
¾ cup brown sugar
1 tablespoon molasses
1 teaspoon cinnamon
½ teaspoon ground roasted ginger
¼ teaspoon nutmeg
½ teaspoon salt

Directions

Single Pie Crust:
In medium bowl, combine flour and salt. Using pastry blender cut in the Crisco until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, with a fork. Add water until dough is just moist enough to hold together. Form the dough into balls, place on floured surface. Flatten the ball into a disc, wrap with plastic wrap and refrigerate for an hour. Roll out the discs on floured surface and place in the bottom of a 9€