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Pumpkin pie:

1 store bought refrigerated pie crust, thawed

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin, not pumpkin pie filling

3 eggs, room temperature

1 teaspoon vanilla

2 teaspoons rum extract

1 teaspoon grated orange zest

¾ cup light brown sugar

¼ cup granulated sugar

8 tablespoons unsalted butter, melted & cooled

1 teaspoon cinnamon

½ teaspoon coarse kosher salt

¼ teaspoon ground ginger

¼ teaspoon allspice

¼ teaspoon ground cloves

½ cup whole milk, room temperature

2 tablespoons all purpose flour


Rum whipped cream:

1 cup cold heavy cream

3 tablespoons granulated sugar

1 tablespoon mascarpone

1 teaspoon vanilla

1 teaspoon rum extract

pinch of coarse kosher salt


Pumpkin pie:

  • Preheat the oven to 350 degrees.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed for 1-2 minutes until light and fluffy.
  • Add the pumpkin puree and mix until completely combined.
  • With the mixer on low, add eggs one at a time. Once combined add rum extract, vanilla, orange zest, light brown sugar, and granulated sugar. Mix until combined.
  • Slowly add the cooled & melted butter, along with cinnamon, salt, ginger, allspice, and ground cloves. 
  • Add the whole milk and flour. Mix until combined.
  • Line a 10-½ inch pie dish with store-bought pie crust. Prick the bottom of the crust with a fork several times.
  • Use a spatula to scrape down the pie mixture and pour into the unbaked pie crust. Smooth the filling out evenly with an offset spatula.
  • Bake for 70-80 minutes until the center is set, (the top may crack slightly). Transfer to a wire rack and let cool completely. Serve with rum whipped cream.

 Rum whipped cream:

  • In the bowl of an electric mixer fitted with the whisk attachment, beat the cold heavy whipping cream for 60 seconds on medium speed. 
  • Add the sugar, mascarpone, vanilla, rum extract, and salt and beat on medium-high speed until soft peaks for