Recipe: Ina Garten's Ultimate Pumpkin Pie with Rum Whipped Cream

Thursday, October 18, 2012

Serves 8 to 10

Pumpkin pie can be boring and dense so I set out to make a better pumpkin pie. Pumpkin has a distinct squash flavor that you want to enhance without overpowering it. I’ve filled the prebaked crust with a lightly spiced pumpkin mixture that tastes more like a mousse than a dense custard. Dark rum and grated orange zest are my secret ingredients.

1 unbaked Perfect Pie Crust (recipe follows)

Dried beans, for blind baking



1 (15-ounce) can pumpkin purée (not pie filling)

½ cup light brown sugar, lightly packed

¼ cup granulated sugar

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

½ teaspoon kosher salt

2 teaspoons grated orange zest

3 extra-large eggs, lightly beaten

1 cup heavy cream

½ cup whole milk

2 tablespoons dark rum, such as Mount Gay

Rum Whipped Cream (recipe follows)


Preheat the oven to 425 degrees.

Line an 11-inch pie pan with the unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper threequarters full with the beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper (save the beans for another time), prick the crust all over with the tines of a fork, and bake for another 5 minutes.

Reduce the oven temperature to 350 degrees.

Meanwhile, in a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum. Pour the filling into the baked pie shell.

Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream.


Rum Whipped Cream

Serves 8 to 10

A dollop of mascarpone or crème fraîche in whipped cream stabilizes it so you can make it in advance and store it in the fridge without it separating.

1 cup cold heavy cream

3 tablespoons sugar

1 tablespoon mascarpone or crème fraîche

1 tablespoon good dark rum, such as Mount Gay

1 teaspoon pure vanilla extract


Place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks. Serve with the pumpkin pie.


NOTE: If you overwhip the cream and it looks curdled, just add a little more cream and whip it until it forms soft peaks.


Perfect Pie Crust

Makes two ( 9- to 11-inch ) crusts

There are a few tricks to making perfect pie crust. First, the butter, shortening, and water need to be ice cold. When you roll out the dough, you want to see bits of butter throughout. Second, allow the dough to relax in the fridge for at least thirty minutes before rolling it out. And third, don’t stretch the dough at all when you ease it into the pan. Perfect pie crust every time!


12 tablespoons (1½ sticks) very cold unsalted butter

3 cups all-purpose flour

1 tablespoon sugar

1 teaspoon kosher salt

¹⁄³ cup very cold vegetable shortening, such as Crisco

½ cup ice water

Cut the butter in --inch dice and return it to the refrigerator while you prepare the flour mixture. Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out onto a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes.

Cut the dough in half. Roll each piece on a well-floured board into a circle at least 1 inch larger than the pie pan, rolling from the center to the edge, turning and flouring the dough so it doesn’t stick to the board. (You should see bits of butter in the dough.) Fold the dough in half, ease it into the pie pan without stretching at all, and unfold to fit the pan. With a small sharp paring knife, cut the dough 1 inch larger around than the pan. Fold the edge under and crimp the edge with either your fingers or the tines of a fork.

NOTE: I store the shortening in the refrigerator so it’s always cold. You can store the prepared pie crust in the fridge for up to a day.


Reprinted from the book Barefoot Contessa Foolproof copyright © 2012 by Ina Garten.  Photograph copyright © 2012 by Quentin Bacon.  Published by Clarkson Potter, a division of Random House, Inc.


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Comments [9]

Richard Shewmaker

Pie Crust Hints:
You say "The butter, shortening, and water need to be ice cold." That's true. But I also measure (weigh) out the flour and chill it in the freezer for an hour. Actually, the correct amount of flour for a two crust pie, or two single crust pies, is 375 gm. I separate the flour into two portions, 300 gm and 75 gm before chilling. At the same time as I put the flour in to chill, I mix 1/4 cup of water with 1/4 cup of vodka and put that in the freezer, too.
After mixing the 300 gm portion with the other dry ingredients in the food processor I add 2/3 of the butter and process until thoroughly combined. Then add the remaining butter and pulse until you have pea-sized pieces. Pour the mix out into a large bowl and stir in the remaining 75 gm of flour. Add the water/vodka a little at a time, stirring with a dinner fork. Divide the mixture in half, (it will seem still to crumbly and dry) form each portion into ball and wrap tightly in plastic wrap. Refrigerate for at least three hours or up to three days.

Oct. 13 2014 12:32 AM
Ellen Ufberg from Philadelphia, PA

I watch your TV show and love your recipes. I attended your show at the Kimmel Center in Philadelphia on 11/13 and was very disappointed. The interview format did not allow you to expand on answers or give anything more than superficial responses. You could speak on changing trends in cooking or other topics that you could develop.

Nov. 17 2013 10:18 PM

For Dickey Fuller's question:
That is "1/3 cup very cold vegetable shortening, such as Crisco"
which I figured out by copying and enlarging.

Jan. 03 2013 09:58 AM
Hugebri from Palmer Alaska

Not sure if it was the brand of pumpkin I used or what (used higher quality organic), but definately did not like the filling at all. Seemed like 2 tsp of orange zest was alot but followed directions, it was very strong tasting. Weird because Inas recipes are normally amazing, so im not going to blame the recipe, must be my ingredients.

Nov. 23 2012 12:32 AM

It says 1/3 cup shortening. I cut and pasted the fraction into word and enlarged the font.

Nov. 21 2012 11:47 PM
Marty from Springfield, Virginia

This is absolutely wonderful recipe! I just finished making it with the Vodka piecrust recipe. The world's best Pumpkin Pie Recipe. You are so talented!
Love and Blessings for Thanksgiving
Springfield, Virginia

Nov. 21 2012 06:57 PM
Eugene F. Shewmaker

Sorry, Ina, your fractions didn't come through.

Nov. 21 2012 10:52 AM

The typography is messed up on this line:

¹⁄³ cup very cold vegetable shortening, such as Crisco

(see above) Would someone be so good as to clarify it please? Is looks like 1/8 above, but here is looks like 1/3?


Nov. 21 2012 10:36 AM
Cynthia Campbell from Joplin, MO

Oh my gosh . . . I did a 'dry run' on this today for Thanksgiving and it is the absolute BEST pumpkin pie ever! Ina never ceases to amaze me with her genius . . . talent, smarts, beauty, all in one package. My hubby is so jealous of Jeffrey! lol

Nov. 17 2012 01:12 AM

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