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Power Pumpkin Pie - Pumpkin pie with a kick.
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Belinda Williams, Fort Collins, CO


  • 1-1/2 cups (350 ml) pumpkin (preferably fresh - instructions follow)
  • 1/2 cup (125 ml) brown sugar
  • 1/2 cup (125 ml) white sugar
  • 4 eggs
  • 1-1/2 cups (350 ml) condensed milk or cream
  • 1/2 tsp (2 ml) salt
  • 1 tsp (5 ml) cinnamon
  • 1 tsp (5 ml) nutmeg
  • 1/2 tsp (2 ml) ginger
  • 1/2 tsp (2 ml) cardimom
  • 1/4 tsp (1 ml) cloves
  • 2 tsp (10 ml) vanilla
  • 2 tbsp (30 ml) rum
  • Pie crust shell
  • Stove top method:
  • Fill pot portion of double boiler 1/3 full of water and set to boil.
  • In the bowl (top portion) mix together all ingredients except the rum.
  • Stir with wire wisk in double boiler until thick.
  • Add rum and stir 5 more minutes.
  • Remove from heat and pour filling into pre-baked pie crust.
  • Let cool, top as desired and serve.
  • Microwave method:
  • Mix together the pumpkin, eggs, milk, sugar, and spices in microwave safe glass bowl.
  • Heat in microwave on high for 12 minutes, stirring well every 2 minutes.
  • For final 2 minute interval, add the rum and stir well.
  • Pour into pre-baked pie crust and let cool.
  • Top as you like and serve.
I wrote it from my head....I chose ingredients I felt would go well together and did my best to create the masterpiece it has become. I originally developed the idea when I raised pumpkins and decided I wanted to make pies of them.

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