Pumpkin Pie with Rum
Source: Elizabeth Powell
1/2 batch Pie Pastry -- enough for a 9-inch pie
2 cups mashed pumpkin
2/3 cup brown sugar
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1 teaspoon cinnamon
2 eggs -- beaten
3/4 cup light cream
1/4 cup dark rum (optional)
Roll out pastry and line a 9-inch pie pan with it. Bake at 450 degrees for 10 minutes. Cool shell. Combine pumpkin, sugar, and spices. Beat in eggs and cream. If desired, stir in rum. Bake at 325 degrees for 1 hour or until a knife inserted into pie comes clean.
Serve with fresh whipped cream or vanilla ice cream.
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