Ultimate pumpkin pie with rum whipped cream from Barefoot Contessa Foolproof: Recipes You Can Trust (page 241) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ncrgs on March 19, 2026

    I liked but Todd doesn’t like the orange zest.

  • anya_sf on February 03, 2019

    I lined the pie pan one day ahead and refrigerated it. Blind baking worked perfectly. The pie filling texture was very good, as were the baking instructions, but the flavor was just so-so, more like sweet potato pie flavor (maybe it's the orange). It tasted better the next day. I used a 9.5" deep dish pie pan and the filling just fit. If I made this again, I'd omit the orange zest and change the spices.

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Reviews about this recipe

  • Kitchn

    ...the flavors didn’t work for me. The orange zest overpowered the warm baking spices and I found I just wasn’t a huge fan of citrus and pumpkin together. This pie was also quite boozy...

    Full review
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