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Creamy Pumpkin Pie with Butter-Rum Sauce




Source of Recipe


King Arthur Flour


List of Ingredients




16 oz. ricotta cheese
3/4 cup dark brown sugar, packed
4 eggs
1/3 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup cooked, mashed pumpkin, or canned pumpkin
1/4 cup maple syrup
2 tablespoons rum (optional)
1 unbaked 9" pie crust

Butter-Rum Sauce
1 stick butter
1/2 cup dark brown sugar, packed
1/4 cup rum
1/4 cup maple syrup


Recipe



In a large bowl, beat together the cheese, sugar and eggs till smooth. Stir in the flour, spices and salt, then the pumpkin, maple syrup and rum, if desired. Beat till smooth.

Pour mixture into unbaked pie shell and bake on the lowest shelf of a preheated 425°F oven for 15 minutes. Reduce heat to 350°F and bake an additional 35 to 40 minutes, or until filling is just set. Remove from oven and cool completely on a wire rack.

Make the sauce: In a medium-sized saucepan, melt the butter over low heat. Stir in the sugar, rum and maple syrup. Increase heat to medium and bring mixture to a boil. Reduce heat to low and simmer gently for 15 minutes. Cool and store in the refrigerator. When ready to serve, heat in microwave or over low heat on a burner till liquid.