Deluxe Pumpkin Rum Pie

• 1 (9 inch) unbaked deep dish pie shells (can use a 10-inch pie shell also)
• 2 cups canned pumpkin puree
• 2/3 cup brown sugar
• 1/2 cup white sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ginger
• 1/2 teaspoon allspice or 1/2 teaspoon pumpkin pie spice
• 1 cup heavy whipping cream (unwhipped)
• 1 (8 ounce) package cream cheese, softened
• 2 large eggs
• 3 -4 tablespoons rum
• 2 teaspoons vanilla

1. Set oven to 400 degrees.
2. Prebake the pie crust for 8 minutes, with the edges covered with foil.
3. In a bowl, whisk together all ingredients, and pour into prebaked pie shell.
4. Bake for 45 minutes (the center should be a little wobbly, but set.).
5. Let cool to room temperature, then refrigerate for 4 or more hours (overnight is good).
6. Serve with whipped cream.
7. Cover and refrigerate any leftovers.

dish pie shells, pumpkin puree, brown sugar, white sugar, flour, salt, cinnamon, nutmeg, ginger, allspice, heavy whipping cream, cream cheese, eggs, vanilla

Taken from www.food.com/recipe/deluxe-pumpkin-rum-pie-87665 (may not work)