Eggnog Pumpkin pie with Rum Caramel Sauce

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Eggnog+pumpkin pie+caramel+booze= the best freaking pumpkin pie you will ever taste. EVER.

IMG_7302 Everyone knows family get togethers can result in one of two things: laughs, hugs, and sharing old memories, OR, laughs, hugs, then uncle Doug brings up aunt tammy’s divorce, cousin Steve shows up drunk again, and grandma Annie forgets to bring her hearing aids (lucky her).

Well, I have the perfect solution to keeping everyone quiet and well-behaved this holiday season; keep their mouths stuffed with pie. THIS pie.

Disclaimer: I don’t actually have an uncle Doug, aunt tammy, cousin Steve, or grandma Annie. But every family has their nut jobs, and if you don’t, then you’re probably it! 😉

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I got inspiration for this recipe from the classic “Eggnog and Rum” combination that everyones’ favorite uncle likes to drink way too much of around the Holidays. *Kidding*

The rest of my family doesn’t drink, (I’m kind of the rebel in the family if you couldn’t already tell) so I take pride in pushing them right to the edge of their moral comfort level by cooking with alcohol. The alcohol cooks off anyway right?!

Kind of like in junior high when you had that one friend that was super well behaved, so you got a rise in knowing you got them to steal a pack of gum, or say the “S” word?

I had THOSE kind of friends. I swear every bad decision I made was because of them. I was perfect. 😉

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Pumpkin pie can definitely get boring, so I like to shake things up every year by experimenting with different variations, and this one was by far my favorite! The only disappointing thing about it, is that there were no left overs… the downside of making damn good pie.

(Excuse my language, but that was the only adjective that could really describe my excitement for this!)

IMG_7299 IMG_7296 Another thing that made it all the better, was the fact that I actually was able to figure out how to crimp the edges of the crust this year! I’m not lying when I say there’s two things in life that I can’t do: shape bread dough into balls (as mentioned in this post) and make perfectly crimped pie crust edges. Those are the only two things of course 😉

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I experimented with about 5 different kinds of caramel sauce. The first two were super quick and easy, but not that great (perhaps like some of your ex-boyfriends? Sorry, inappropriate.) The third one was a bit tricky and required a candy thermometer, but tasted amazing. The forth one was pretty easy, didn’t require a thermometer, but still tasted really great. And finally, I combined a few of the techniques together and made a really easy, fast, but really silky smooth one! I just about got drunk off the large quantity of rum caramel I had to consume by testing all of those, but I suppose I’ll sacrifice my sobriety for my fellow readers. My job is so rough.

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Mind you, the sauce I used for these photos was one of the first caramel sauces that I made. The one that I decided to stick with is much thicker and not quite as runny like in the photos.

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And of course little man wanted to dig his hands into the pie as I was taking the pictures, so how do you keep a toddler occupied for 10 minutes? You just give in and give him his own piece. It was his first time tasting pumpkin pie, probably his first time tasting pie period, and he eats it JUST like his dad. Just the filling, no crust.

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Eggnog Pumpkin pie with Rum Caramel Sauce
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This is seriously the BEST pumpkin pie I have ever tasted! Swapping out traditional evaporated milk with sweet eggnog gives this pie subtle hints of vanilla and nutmeg, and the boozy caramel sauce truly makes it over the top. Don't plan on having any leftover!
Eggnog Pumpkin pie with Rum Caramel Sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 3
Rating: 4.67
You:
Rate this recipe!
Print Recipe
This is seriously the BEST pumpkin pie I have ever tasted! Swapping out traditional evaporated milk with sweet eggnog gives this pie subtle hints of vanilla and nutmeg, and the boozy caramel sauce truly makes it over the top. Don't plan on having any leftover!
Servings
19 inch pie
Servings
19 inch pie
Ingredients
Servings: 9 inch pie
Units:
Ingredients
Servings: 9 inch pie
Units:
Instructions
For the Pie
  1. Preheat oven to 425 degrees Fahrenheit. Place the pie crust into a 9 inch pie pan and crimp the edges; set aside.
  2. In a large bowl, whisk together sugars, spices, salt, eggs, and vanilla until combined. add in the pumpkin and eggnog and mix until smooth; it will be very thin.
  3. Pour the batter into the pie crust and bake for 15 minutes. Reduce heat to 350 degrees and continue to bake for 45-60 minutes, or until set. The pie will be jiggly but not runny. If you aren't sure, you can poke a knife in the middle to make sure it's cooked. Let cool completely on a baking rack, then chill in the refrigerator overnight.
  4. To serve, cut into desired size pieces, top with whipped cream and caramel sauce (recipe below), consume, and take a much needed Thanksgiving nap.
For the Caramel
  1. In a medium-large saucepan, heat granulated sugar and corn syrup over medium heat, stirring constantly with a CLEAN heat resistant rubber spatula or wooden spoon. The sugar will melt, form back into clumps, and eventually melt again into a deep golden, amber-colored syrup. Be careful not to burn!
  2. Once sugar is completely melted, add in the butter. The caramel will bubble rapidly when the butter is added, so be careful. Stir the butter into the caramel until it is completely melted.
  3. Slowly drizzle in the heavy cream while stirring. The mixture will rapidly bubble when added. Boil for 1 minute; It will rise in the pan as it boils, which is why it's important to use a pot much larger than you think you'll need.
  4. Remove from heat and stir in salt and rum (or vanilla, if you're boring like that). Pour the caramel into a heat-safe jar or container, and let cool. Store in the refrigerator until ready to use. To reheat, simply microwave the caramel in 10 second increments until heated through.
Recipe Notes
  • If you like salted caramel, add in an extra pinch of salt at the end!
  • If your crust starts to get too dark while it's baking, you can cover the edges with a piece of foil that has had the center cut out of it.
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