Happy weekend friends. Have you recovered from Thanksgiving? I spent the day with loved ones and had originally planned for a smaller than usual group, but good news travels fast and we ended up celebrating with a party of seventeen! I've come to the conclusion that if you don't have at least one extra table set up for Thanksgiving, you haven't invited enough people.
Today I'm sharing two recipes for the Captain's Table Challenge, my Mini Rum Pumpkin Pies with Spiced Orange Whipped Cream and Washington's Rum Punch. Do you really need much more to celebrate Thanksgiving? I would say no. Before I share the details, can I just say that I love using canning jars when entertaining a large group? They're versatile, inexpensive and can be stored easily in their original packaging. Both of these recipes were inspired by a rustic Thanksgiving feast where guests can easily help themselves at their leisure. The small portions make them the perfect after dinner treat! The Mini Rum Pumpkin Pies are twist on a traditional favorite while Washington's Rum Punch is a nod to one of the founding fathers.
***** Mini Rum Pumpkin Pies*****
(serves 12)
1 sleeve Biscoff cookies, ground finely (about 30 cookies)
6 tablespoons butter, melted
1 (15 oz.) can pumpkin puree (NOT pie filling)
1/4 cup plus 1/3 cup granulated sugar, DIVIDED
1/2 cup light brown sugar, lightly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
2 teaspoons grated orange zest
3 extra-large eggs, lightly beaten
1 cup heavy cream
1/2 cup whole milk
2 tablespoons, Captain Morgan Black Spiced Rum
Spiced Orange Whipped Cream (recipe below)
// Instructions //
1. Preheat oven to 350 degrees. Spray 12 (4 oz.) canning jars like these
with cooking spray and set aside.2. Combine ground cookies, 1/3 cup granulated sugar and melted butter. Evenly distribute mixture into the canning jars, pressing down into the jar to form a crust-like base. Set aside.
3. In a large mixing bowl, whisk together pumpkin puree, 1/4 cup granulated sugar, brown sugar, cinnamon, ginger, nutmeg, salt, orange zest, eggs, cream, milk and Captain Morgan Black spiced rum.
4. Evenly distribute filling into the canning jars and place jars on a baking sheet.
5. Bake at 350 degrees for 30 minutes. Allow pies to cool on a rack and refrigerate until ready to serve.
***** Spiced Orange Whipped Cream *****
(serves 12)
// Ingredients //
1 cup cold heavy whipping cream
3 tablespoons granulated sugar
1 tablespoon mascarpone cheese
1 teaspoon orange zest
1 tablespoon Captain Morgan Black Spiced Rum
1 teaspoon pure vanilla extract
// Instructions //
1. Pour cream into an electric mixer fitted with a whisk attachment and beat on medium speed for about 1 minute. Add sugar, mascarpone, orange zest, rum and vanilla and continue to beat on medium-high speed until soft peaks form. Serve on top of mini rum pumpkin pies or store in an airtight container in the refrigerator.
***** Washington's Rum Punch *****
(serves 12)
// Ingredients //
4 oz. fresh lemon juice
4 oz. fresh orange juice
8 oz. simple syrup
2 lemons quartered
1 orange quartered
1/4 teaspoon ground nutmeg
1/4 teaspoon cinnamon
6 allspice cloves
12 oz. boiling water
Captain Morgan Original Spiced Rum
Orange Liqueur
// Instructions //
1. In a container, muddle lemon wedges, orange wedges, nutmeg, cinnamon and cloves. Add simple syrup, lemon juice and orange juice.
2. Pour the boiling water over mixture and let it cool. Strain out the solids and refrigerate overnight.
3. Add 1 oz. Captain Morgan Spiced Rum and .5 oz orange liqueur to a half pint jar
filled with ice. Top off with juice mixture and garnish with fresh orange slice and cinnamon stick.
This is the second post in a five post series known as the Captain's Table Challenge which is sponsored by Captain Morgan. (You can read more about it here.) Feel free to share these recipes via social media and be sure to use the #captainstable hashtag to fight hunger!
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