Ingredients
1smallsugar pumpkinhalved and seeded
1cupwhite sugar
¼cupamber rum
1eggyolk
1tbsppumpkin pie spice
1tbspbutter
1 ½tbspdark molasses
1tspvanilla extract
1pie crustprepared deep-dish, thawed
Preparation
Preheat oven to 350 degrees F.
Arrange pumpkin halves on a baking sheet, cut sides down.
Roast in preheated oven for about 1 hour, or until tender. Set aside until cool enough to handle, though still warm.
Adjust oven heat to 375 degrees F.
Scoop flesh from pumpkin halves into a bowl. Mash with potato masher.
Measure 2 cups mashed pumpkin into a large mixing bowl. Add sugar, amber rum, egg yolk, pumpkin pie spice, butter, dark molasses, and vanilla extract.
Puree the mixture with an immersion blender or electric hand mixer until smooth and thick. Pour the puree into the pie crust.
Bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Serve and enjoy!
