Thanksgiving is just around the corner, and what better way to celebrate than with a slice of Ina Garten’s Ultimate Pumpkin Pie with Rum Whipped Cream? This classic dessert is not only perfect for the Thanksgiving table but also a great addition to any gathering, whether it's a friendsgiving or a cozy family dinner. In this recipe review, we'll guide you through every step of making this delicious pie, from the crust to the topping.

Let's start with the star of the show - Ina Garten’s Perfect Pie Crust. The crust is the foundation of any great pie, and Ina's recipe ensures a flaky, buttery, and perfectly baked crust that will hold up to the rich pumpkin filling. Here's what you'll need:

• 2 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon sugar
• 1 cup cold unsalted butter, cubed
• 1/4 to 1/2 cup ice water

To make the crust, start by combining the flour, salt, and sugar in a food processor. Pulse a few times to combine. Add the cold butter cubes and pulse until the mixture resembles coarse meal, with some pea-sized pieces remaining. This step is crucial for achieving a flaky crust. Slowly add the ice water, one tablespoon at a time, pulsing after each addition until the dough comes together. Be careful not to overwork the dough, as this can make the crust tough.

Once the dough is formed, turn it out onto a lightly floured surface and shape it into a disk. Wrap the disk in plastic wrap and refrigerate for at least an hour or up to overnight. This allows the dough to rest and makes it easier to roll out.

When you're ready to roll out the crust, remove it from the refrigerator and let it sit at room temperature for about 15 minutes. Lightly flour a rolling pin and the surface where you'll be rolling out the dough. Roll the dough into a circle, about 1/8 inch thick. Transfer the dough to a 9-inch pie plate and press it gently into the bottom and up the sides of the plate. Trim the excess dough, leaving about 1/2 inch overhang. Fold the overhang under and crimp the edges to create a decorative border.

Preheat your oven to 425°F. Line the pie crust with parchment paper and fill it with pie weights or dried beans. Bake the crust for 15 minutes, then remove the parchment paper and weights. Reduce the oven temperature to 375°F and bake the crust for an additional 8 to 10 minutes, or until it's golden brown and set. Let the crust cool completely before filling it.

Now, let's move on to the pumpkin filling. Ina's recipe uses a combination of pumpkin puree, eggs, evaporated milk, brown sugar, spices, and a touch of vanilla to create a rich and flavorful filling. Here's what you'll need:

• 1 15-ounce can pure pumpkin puree
• 2 large eggs
• 1 12-ounce can evaporated milk
• 3/4 cup packed brown sugar
• 1/2 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon vanilla extract

To make the filling, whisk together the pumpkin puree, eggs, evaporated milk, brown sugar, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract in a large bowl until well combined. Pour the filling into the cooled pie crust and smooth the top with a spatula.

Place the pie on a baking sheet and bake it in the preheated 375°F oven for 50 to 60 minutes, or until a toothpick inserted into the center of the pie comes out clean. Let the pie cool on a wire rack for at least two hours before serving. This allows the filling to set and makes it easier to slice.

While the pie is cooling, it's time to make the Rum Whipped Cream topping. This is what takes Ina's pumpkin pie from good to great. Here's what you'll need:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tablespoon dark rum
• 1 teaspoon vanilla extract

To make the whipped cream, combine the heavy cream, powdered sugar, rum, and vanilla extract in a large bowl. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overbeat the cream, as it can turn into butter.

Once the pie has cooled, dollop the Rum Whipped Cream on top of the pie and spread it evenly. You can also sprinkle some ground cinnamon or nutmeg on top for an extra touch of flavor.

Now, it's time to sit back, relax, and enjoy a slice of Ina Garten’s Ultimate Pumpkin Pie with Rum Whipped Cream. This pie is sure to be a hit at your next gathering and will become a family favorite for years to come. So, what are you waiting for? Get in the kitchen and start baking!