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!
For the Filling
For the Cream
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.