Thanksgiving Desserts

in Dessert,Holidays

This year, Bubble set out to make some fantastic desserts for Thanksgiving. One of our favorites is a classic pumpkin pie. We made it extra special this year by topping each generous slice with a dollop of whipped cream spiked with rum. Pumpkin pie is always a favorite in everyone’s family, so it’s no wonder we got so many deliveries! Here’s the recipe.

Pumpkin Pie with Rum Whipped Cream

Serves 8 to 10


  • 1 unbaked pie crust
  • Dried beans, for blind baking
  • 1 (15 ounce) can pumpkin puree
  • 1/2 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • 2 teaspoons grated orange zest
  • 3 large eggs, beaten
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 2 tablespoons dark rum
Rum Whipped Cream:
  • 1 cup heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon mascarpone or creme fraiche
  • 1 tablespoon dark rum
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 425°F. Line an 11-inch pie pan with unbaked pie crust and place it on a sheet pan. Line the crust with parchment paper. Fill the paper three-quarters full with beans and bake the crust for 15 minutes, until the edges start to brown. Remove the beans and paper and prick the crust all over with the tines of a fork, and bake for another 5 minutes.
  2. Reduce the oven temperature to 350°F.
  3. Meanwhile, 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 around the edges and a knife inserted in the center comes out clean. Set aside to cool completely. Serve with the rum whipped cream.
  4. To make the rum whipped cream, place the cream in the bowl of an electric mixer fitted with the whisk attachment and beat on medium speed for 1 minute. Add the sugar, mascarpone, rum, and vanilla and beat on medium-high until it forms soft peaks.

Another family favorite is pecan pie. But just like our pumpkin pie, we put a twist on the classic pecan pie by adding semisweet chocolate chips and whole pecans to crust before we bake it. We fill it with a sweet whiskey-spiked filling and bake it until the chocolate is melted and the top is golden brown. This is really easy to do with whatever pecan pie your family loves to use on Thanksgiving!

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