Prepare pie: Preheat oven to 425ºF or 218.33ºC. Ease piecrust into deep 9-in pie plate and place on jelly-roll pan. Trim and fold edge of dough under rim and crimp.
Line crust with parchment paper and fill with dried beans or pie weights.Bake 15 min. or until edges start to brown. Remove beans and parchment; prick all over with fork. Bake 5 min. more.
Remove from oven. Reduce oven temperature to 350ºF. In lg bowl, whisk pumpkin, brown sugar, granulated sugar, eggs, cream, milk, rum, orange peel, cinnamon, ginger, nutmeg, and salt until smooth.
Pour into baked piecrust. Bake pie about 1 hr. or until center is just set. Cool completly on wire rack.
To serve, prepare Whipped Cream: Whith mixer on med. speed, beat cream 1 min. Add sugar, rum, mascarpone, and vanilla. Beat on med.-high speed until soft peaks form. Serve with pie.
- 1.0 unbaked perfect piecrust
- 15.0oz pumpkin puree(not pie filling)
- 1/2c packed light brown sugar
- 1/4c granulated sugar
- 3.0 extra-large eggs, lightly beaten
- 1.0c heavy cream
- 1/2c whole milk
- 2.0Tbsp dark rum
- 2.0tsp grated orange peel
- 1/2tsp ground cinnamon
- 1/4tsp ground ginger
- 1/4tsp ground nutmeg
- 1/2tsp kosher salt
- 1.0c cold heavy cream
- 3.0Tbsp granulated sugar
- 1.0Tbsp dark rum
- 1.0Tbsp mascarpone or creme fraiche
- 1.0tsp vanilla extract