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Pumpkin Pie and Spiced Rum Pairing for Fall

We started our Fall Food and Spirits Pairing series with an appetizer (Autumn blinis + vodka) and main course (cider pork chops with rich autumn vegetables + gin) so it’s time for our next course – dessert!

What is more autumnal than pumpkin? Spice it up with some dark rum – both in your glass and on your plate!

Dessert: Pumpkin pie with rum chocolate sauce paired with spiced rum

INGREDIENTS:

  • 1 can pureed pumpkin
  • 1 can condensed milk
  • 2 eggs
  • 100g chocolate
  • 80ml double cream
  • 1 oz. dark spiced rum
  • ½ oz. water
  • 1 tsp ground cinnamon
  • ½ tsp ginger
  • ½ tsp nutmeg
  • ½ tsp brown sugar
  • pinch of salt
  • 1 saucepan, half full of boiled water
  • Vanilla ice cream (to serve)

PUMPKIN PIE

  1. Preheat your oven.
  2. Whisk the pumpkin, condensed milk, sugar, eggs, spices and salt together.
  3. Press the pastry into a pie dish.
  4. Pour the pumpkin mix into the unbaked crust. Bake it all for15 minutes. At 420 F
  5. Reduce oven to 350 F and bake for 40 minutes. From 25 minutes, check 7 minutes with a knife – if it comes out clean, it is ready. Let it cool while you make the sauce

CHOCOLATE SAUCE

  1. Break the bar of chocolate up and place it a glass bowl. Add the water, and rest the bowl on top of a saucepan of boiled water. Turn the stove on, and boil the saucepan of water, stirring the chocolate and water as it melts.
  2. Stir the rum into the chocolate once it has melted.
  3. Add the cream to the chocolate, stirring it in.
  4. Once the chocolate mix is smooth, turn the heat off.
  5. Serve the pie, and pour the chocolate sauce over it.
  6. Top with vanilla ice cream, and serve.

RUM PAIRING

Serve spiced rum at room temperature, in a cognac glass or mixed with cola.

In case you missed the rest of our series, be sure to check out our full Fall menu:

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