Pumkin Pie with Rum Whipped Cream

I needed a recipe for pumpkin pie, and when I came across this one from one of my favorite chefs, Ina Garten, I knew this would be the one!

Ingredients

For the Filling

• 1 (15-ounce) can pumpkin purée (not pie filling)
• 1/2 cup light brown sugar, lightly packed
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon kosher salt
• 2 teaspoons grated orange zest
• 3 extra-large eggs, lightly beaten
• 1 cup heavy cream
• 1/2 cup whole milk
• 2 tablespoons dark rum

For the Cream

• 1 cup cold heavy cream
• 3 tablespoons sugar
• 1 tablespoon mascarpone or crème fraîche
• 1 tablespoon good dark rum
• 1 teaspoon pure vanilla extract

Directions

Heat oven to 350 (f)

In a large bowl, whisk together the pumpkin, brown sugar, granulated sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk, and rum.

Pour the filling into the baked pie shell.

Bake for 55 to 65 minutes, until the filling is just set in the middle and a knife inserted in the center comes out clean.

Set aside to cool completely. Serve with a dollup of whipped cream.