Captain Morgan's Spiced Rum Pumpkin Pie

• unbaked 9-inch pie crust↗1
• jumbo eggs (Brown)↗2
• spiced rum (Captain Morgan's)↗3 tablespoons
• fine sea salt↗3⁄4 teaspoon
• pumpkin pie spice2 teaspoons
• ground allspice1⁄4 teaspoon
• ground nutmeg↗1 pinch
• ground cloves↗1 pinch
• brown sugar↗3⁄4 cup
• (15 ounce) Libby's canned pumpkin1
• heavy cream↗12 ounces

Step-by-step instructions

1. 1

   Pre-heat oven to 450 degrees F.

2. 2

   Do not prick holes in pastry shell. Cover edges of crust with foil and bake at 450 F for 8-minutes. Let crust cool and remove foil. Reduce oven to 375°F.

3. 3

   In a large bowl beat eggs and rum. Stir in sea salt, pumpkin pie spice, allspice, nutmeg, cloves, brown sugar, pumpkin puree stir mixture until smooth.

4. 4

   Pour filling into pie shell.

5. 5

   Place pie on sheet pan and bake at 375 F for 45-50 minutes. Insert a knife into center to see pie is done.

6. 6

   Remove pie and place on a rack to cool.