Binky’s Pumpkin PieCourse: Dessert, piesCuisine: AmericanDifficulty: Easy
My grandmother, Binky, as we called her, made the spiciest pumpkin pie. She would use Libby’s Pumpkin Puree and jack it up with Myer’s Dark Rum and lots of spices. It is still my favorite and my kids love it. Most pumpkin pie is bland this is exceptional.
1 can (15oz) Libby’s Pumpkin 100% Puree
1 1/2 cups Carnation Evaporated Milk ( 1 can or 12oz)
3/4 cup sugar
1/2 teaspoon salt
2 Tablespoons ground cinnamon
2 Tablespoons ground ginger
1/2-1 teaspoon ground cloves
2 large eggs
2-4 Tablespoons Myers Dark Rum
1 unbaked 9 inch deep dish pie shell
- Preheat oven 425. In a cuisinart, add the eggs, sugar and spices. Pulse until combined.
- Add the puree, evaporated milk and pulse again until all is combined.
- Add the dark rum and allow to mix for 2 minutes. Taste it should taste pretty strong. The flavor will lesson once baked.
- Place pie on a baking sheet and bake for 15 minutes then turn down to 350 for 30-40 until a toothpick comes out clean. Cool for 2 hours on the counter. Serve immediately or refrigerate. I always make my pies the night before. It makes for an easier Thanksgiving.