‘Tis the season for all things pumpkin! And what’s better than enjoying a slice of pumpkin pie during the holidays? How about an elevated version of this classic dessert with the addition of RumChata, a deliciously creamy rum cream liqueur. This RumChata Pumpkin Pie recipe is sure to become a new seasonal favorite for you and your loved ones.
Made with simple ingredients such as pumpkin puree, sweetened condensed milk, and eggs, this recipe is easy to follow and perfect for beginner bakers. The addition of RumChata adds a subtle boozy kick and a rich creaminess that elevates this pumpkin pie to the next level.
Whether you’re planning a Thanksgiving feast or just looking for a cozy dessert to enjoy on chilly nights, this RumChata Pumpkin Pie is sure to impress. Not only is it delicious on its own, but it also serves as the perfect base for creative variations such as RumChata Pumpkin Pie pudding shots or even a RumChata Pumpkin Pie Martini!
Make this show-stopping dessert the centerpiece of your holiday table and watch as it disappears in no time. Trust us; everyone will be asking for seconds (and thirds!). So pull up your sleeves, tie on your apron, and let’s get baking!
Why You’ll Love This Recipe
This fall season, pumpkin spice is the flavor of the moment. It’s everywhere: from your morning coffee to your late-night desserts. But nothing will compare to the RumChata Pumpkin Pie recipe that I have for you today. Trust me; this recipe will blow away any pumpkin dessert you’ve tasted before.
What makes this recipe so unique is the addition of RumChata, a creamy liqueur blended with Caribbean rum and cinnamon. The spiced flavors it brings into this dish are mouthwateringly fantastic, elevating the already delicious pumpkin pie to new heights.
Moreover, this recipe has just the perfect amount of spice mixtures, emphasizing nutmeg, ginger, and cinnamon flavors that subtly balance out the sweetness and add just enough heat. Believe me when I say that it creates a well-rounded flavor profile in every bite!
Plus, if you’re looking for something unconventional more than the traditional pumpkin pie, this recipe has got you covered! You can use the same filling to make an excellent Pumpkin Pie Martini or RumChata Pudding Shots because who doesn’t love creative flavorful treats?!
So whether you’re hosting Thanksgiving dinner or craving a sweet dessert on chilly nights, this RumChata Pumpkin Pie surely must be on your list. It’s irresistible and undoubtedly worth making for all those pumpkin spice lovers out there!
To create this [bold RumChata Pumpkin Pie] recipe, you will need the following ingredients:
1 1/2 cupsof graham cracker crumbs
5 tablespoonsunsalted butter, melted
1/4 cupgranulated sugar
1 (15 ounce) canpumpkin puree
2 large eggs+ 1 egg yolk
1 (14 oz.) cansweetened condensed milk
1/3 cupRumChata cream liqueur
2 tsp.pumpkin pie spice
½ cupheavy cream
3 tbsp.granulated sugar
1 tbsp.RumChata cream liqueur
Optional pumpkin syrup substitute:
½ cupBrown Sugar
3 tbsp.Pumpkin Puree
½ tsp.Ground Cinnamon
¼ tsp.Ground Ginger
¼ tsp.Ground Nutmeg
You might already have some of these ingredients in your kitchen, but if not, add everything to your grocery list to prepare for this delicious treat. With these ingredients ready, let’s move on to the [bold recipe how-to].
The Recipe How-To
Now that you have gathered all your ingredients, it is time to make the RumChata Pumpkin Pie Recipe!
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C).
Step 2: Prepare Pie Crust
To prepare the pie crust, roll out pie crust dough and fit it into a 9-inch pie dish. Trim any excess dough sticking out of the pie dish.
Step 3: Mix the Filling
In a mixing bowl, whisk together pumpkin, sweetened condensed milk, rum cream liqueur, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined. Then add in 2 large eggs and continue to whisk until fully blended.
Step 4: Pour Mixture Into Pie Crust
Pour pumpkin mixture into the prepared pie crust.
Step 5: Bake the Pie for 15 Minutes
Bake the pie at 425°F (218°C) for 15 minutes. Then reduce the temperature to 350°F (175°C) and bake for another 30-35 minutes or until a toothpick inserted into the center of the pie comes out clean.
Step 6: Cool and Serve
Once ready, remove from oven and allow it to cool (ensure it cools for at least an hour) before slicing and serving. You can also top it off with whipped cream or drizzle with caramel sauce for extra sweetness!
Enjoy your delicious RumChata Pumpkin Pie Recipe!
Substitutions and Variations
There are several ways to modify this recipe and create different variations of the classic pumpkin pie with a twist of RumChata. Here are some ideas:
– Adjust the spices: If you prefer a stronger or milder flavor of pumpkin spice, you can increase or decrease the amount of ground cinnamon, ginger, and nutmeg accordingly. You can also experiment with other spices like allspice or cardamom.
– Change the liqueur: If you don’t have RumChata on hand or want to try a different flavor, you can substitute it with other cream liqueurs like Bailey’s or Kahlúa. You can also use flavored vodka like pumpkin spice or vanilla instead.
– Make pudding shots: To turn this dessert into a fun party treat, you can make RumChata pumpkin pie pudding shots. Simply prepare instant pumpkin spice pudding mix with ¾ cup of milk and ¼ cup of RumChata, then spoon it into shot glasses and chill until firm.
– Top with whipped cream: For an extra indulgent touch, whip some heavy cream with a bit of sugar and vanilla extract until soft peaks form, then dollop on top of the cooled pie slices.
– Try a different crust: While the recipe calls for a classic pie crust, you can switch it up by using a graham cracker crust or even a chocolate cookie crust.
– Make a cocktail: If you love the flavors of this dessert but want to drink them instead, you can turn it into a pumpkin pie martini by shaking 2 ounces of pumpkin puree, 2 ounces of RumChata, 1 ounce of vanilla vodka, ½ ounce of pumpkin syrup (or substitute), and a pinch of pumpkin pie spice in a cocktail shaker with ice. Strain the mixture into a glass and garnish with cinnamon and whipped cream.
No matter how you choose to adapt this recipe, always remember to have fun and enjoy the deliciousness that comes from experimenting with ingredients.
Serving and Pairing
RumChata Pumpkin Pie is a showstopper dessert that is perfect for autumn gatherings and festive celebrations. This decadent pie can be served warm, cold or at room temperature, depending on your personal preference. You can also add a dollop of whipped cream or a drizzle of caramel sauce to take it up a notch.
Pairing this pumpkin pie with a cup of hot coffee or tea is a taste sensation that is hard to beat. The rich flavor of the pumpkin and brown sugar crust balances perfectly with the subtle sweetness of RumChata cream liqueur. If you want to indulge in something stronger, then you can opt for pumpkin spice martini or pumpkin latte made with vanilla vodka and rum cream liqueur.
Aside from its delicious taste, RumChata Pumpkin Pie can also be served with other desserts like pumpkin cheesecake or paired with an after-dinner cocktail like pie martini made with pumpkin pie pudding shots. It is the ultimate dessert recipe that you and your guests will surely love.
When serving RumChata Pumpkin Pie, you can also get creative by adding a twist to the traditional recipe. Try making the pie with pumpkin syrup instead of puree, or experiment by adding different spices like ground nutmeg, ginger, and cinnamon to enhance the flavors further.
Overall, no matter how you serve it, RumChata Pumpkin Pie is a dessert recipe that will undoubtedly impress your guests and satisfy your sweet tooth cravings.
Make-Ahead, Storing and Reheating
To make life easier during the busy holiday season, you can prepare this RumChata Pumpkin Pie recipe in advance. It can be stored, covered, in the refrigerator for up to two days before baking.
If you choose to make the pie ahead of time, reheat it in a preheated oven at 350°F for 10 to 15 minutes until it is heated through. Be careful not to overheat the pie or it may become dry and lose its tender texture.
To store leftover pie, wrap it tightly with plastic wrap or aluminum foil and place it in the refrigerator. If you plan to freeze the pie, first cover it with a layer of plastic wrap followed by a layer of aluminum foil to help prevent freezer burn.
When reheating frozen pie, simply remove it from the freezer and place it in the refrigerator overnight. Once thawed, reheat according to the instructions above.
For an even more indulgent treat, try the RumChata pumpkin pie martini! Made with pumpkin spice and rum cream liqueur, this cocktail pairs perfectly with a slice of pumpkin pie. You can also experiment with varying amounts of vanilla vodka and pumpkin syrup to find your ideal flavor combination. Finally, don’t be shy about topping off this flavorful autumn drink with a dollop of whipped cream!
Tips for Perfect Results
For the perfect RumChata Pumpkin Pie, consider the following tips to ensure your dessert is delicious and delightful! Remember, success begins with preparation.
First, when making the crust of the RumChata Pumpkin Pie, try not to overmix the ingredients as it can cause the dough to become tough. The mixture should be slightly crumbly but easy to press into the pie pan. Additionally, you can add a pinch of salt to bring out the flavors of all ingredients.
When it comes to making the filling for RumChata Pumpkin Pie, take note that beating the eggs until smooth before adding other ingredients will create a better texture. Adding all these ingredients gradually will help maintain a consistent batter.
Another tip is to avoid covering the RumChata pumpkin pie with aluminum foil while baking as it could result in water condensation on top of the pie, which can lead to a soggy crust. Instead, cover it with parchment paper that you can secure around the edges of the crust.
Finally, do not hesitate to experiment with variations! For instance, if you want an extra kick of spices, increase the measurement of cinnamon, nutmeg or ginger added. You can also swap out vanilla vodka for plain vodka if desired.
Overall remember practice makes perfect and keep our above tips in mind as you whip up this delightful dessert for those holiday dinners and potluck gatherings.
In conclusion, the RumChata Pumpkin Pie recipe is a must-try for pumpkin lovers looking to impress their guests with a delicious and unique dish. With its perfect balance of spice and creaminess, this recipe is sure to satisfy your taste buds.
The RumChata Pumpkin Pie is versatile enough to be served as a dessert or adapted into a cocktail like the RumChata Pumpkin Pie Martini. You can also experiment with substitutions and variations in the ingredients to create different flavors that suit your palate.
Whether you choose to make the pie, pudding shots or cocktail, you can count on RumChata’s amazing flavor combination of pumpkin, cinnamon, nutmeg, ginger and cream liqueur. So, gather your ingredients and head to the kitchen!
Try this recipe out on your family and friends, and watch them savor every bite. Let this be the perfect dessert for any holiday occasion or a special night in. No one ever said no to pumpkin pie.
As always, remember to follow our tips for perfect results such as using a pre-made pie crust instead of making it from scratch. Make sure to share pictures of your finished product with us on social media!
Thank you for reading through our detailed instructions and recommendations. We hope that you’ll have a lot of fun while following this recipe while having some delightful treats this fall!
RumChata Pumpkin Pie Recipe
- 6 ounces rum cream liqueur, such as rumchata
- 1 (15 ounce) can pumpkin
- 1 cup sweetened condensed milk
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 unbaked 9-inch pie crust
- Preheat oven to 425 degrees Fahrenheit.
- Whisk pumpkin, sweetened condensed milk, eggs, RumChata, spices and salt in a medium bowl until smooth.
- Pour into crust and bake for 15 minutes.
- Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean.
- Let cool and garnish as desired. Enjoy!