DESCRIPTION
In spite of their puritanical reputation, early Shaker settlers were known to enjoy a tot of rum now and then. And if the liquor was hidden in a pie, even the ladies were able to quietly indulge.

Yields: 10 to 12 servings
Prep Time: 15 minutes
Cook Time: N/A

INGREDIENTS

CRUST:

1 Double Crust Pie Crust shell made with Betty Crocker Pie Crust Mix, adding 3 tablespoons real butter to the box recipe instructions.

PUMPKIN MIXTURE:

1 16-ounce can solid pack pumpkin
1/2 cup (packed) dark brown sugar
1/4 cup sugar
1 Tablespoon all purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground mace
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
3 large eggs
1 cup whipping cream
1/4 cup whole milk
1/4 cup dark rum
1-1/2 teaspoons vanilla extract

DIRECTIONS

FOR CRUST

Preheat oven to 450 dees-grees F. Split dough in two, making a ball of half of the dough. Wrap that up and freeze to use for another single crust pie recipe. Roll out the remaining pastry onto lightly floured surface to 13-inch round, then transfer to a 10-inch-diameter glass pie dish. Fold edge under and crimp. Pierce pastry all over with fork.

Bake crust until pale golden, about 15 minutes. Transfer to rack and cool. Reduce oven temperature to 375 dees-grees F.

Meanwhile, prepare filling:
Whisk first 10 ingredients in large bowl until smooth. Whisk in all remaining ingredients. Pour filling into crust.

BAKING

Bake pie 20 minutes. Reduce oven temperature to 325 dees-grees F. Bake until filling no longer moves in center when dish is shaken, about 30 minutes longer. Transfer pie to rack and cool completely. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.)