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Learn How to Make Jeffrey Jew's Pumpkin Pie with Rum

Top Chef cheftestant, Jeffrey Jew shares his delicious pumpkin pie with rum recipe.

Jeffrey Jew's (Top Chef season 10) Pumpkin Pie with Rum
Serves 8, Time: 1 hour 10 minutes

¾ cup all-purpose flour
¼ cup whole-wheat flour
1 Tbsp sugar
⅛ tsp salt
1 Tbsp butter
3 Tbsp canola oil
2 Tbsp ice water
2 large egg
1 can 15-or 16-ounce plain pumpkin puree (1 1/2 cup)
1 can 12-ounce evaporated skim milk
¼ cup dark molasses
3 Tbsp dark rum or 1 tablespoon vanilla extract
½ cup packed dark brown sugar
1 Tbsp cornstarch
1 tsp ground cinnamon
1 tsp ground ginger
¼ tsp freshly ground nutmeg
¼ tsp salt

For the Crust:

  1. Stir both flours, sugar and salt. Melt butter in a saucepan over low heat. Cook, swirling the pan, about 30 seconds. Let cool in bowl. Stir in oil. Slowly stir the butter-oil mixture into the flour until the crumbly. Gradually stir in enough ice water so that the dough will hold together. Press the dough into a flattened disk.
  2. Place two overlapping lengths of plastic wrap on table. Set the dough in the center and cover with 2 sheets. Roll the dough into a 13-inch circle. Remove the top sheets and invert the dough into a 9-inch, deep-dish pie pan. Remove the remaining wrap. Fold the edges under at the rim and crimp. Cover and refrigerate.

For the Filling:

  1. Preheat oven to 350°F. Lightly whisk eggs. Add pumpkin, evaporated milk, molasses and rum. Combine brown sugar, cornstarch, cinnamon, ginger, nutmeg and salt in a small bowl. Rub through a sieve into the pumpkin mixture and whisk.
  2. Pour the filling into crust and bake 40 to 50 minutes. Cool on a wire rack.
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