Be the host with the most this Fall! As the days get shorter and pumpkin spice everything begins to pop up everywhere, keep these deliciously boozy recipes on hand to delight your friends and family. Caramel pumpkin pie with pecan streusel and bourbon brown sugar is the perfect twist on a beloved classic, and hot buttered rum is basically a warm, comfy sweater for your tummy. Paired together, they’ll spice up any autumn gathering from Halloween to Thanksgiving and beyond.


Hot Buttered Rum


  • 1 stick unsalted butter
  • 2 cups light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • Pinch ground cloves
  • Pinch salt
  • 1 bottle dark rum
  • Boiling water


  1. In a bowl, cream together butter, brown sugar, cinnamon, nutmeg, cloves, and salt
  2. Refrigerate until almost firm
  3. Spoon about 2 tablespoons of the butter mixture into each mug (serves 12, but you can refrigerate the mixture for later if serving less or enjoying solo)
  4. Pour about 3 oz. rum into each mug
  5. Top with boiling water to fill, stir well, and serve


Caramel Pumpkin Pie With Pecan Streusel and Bourbon Brown Sugar Whipped Cream


For the whipped cream:

  • 1 cup heavy cream
  • 2 teaspoons brown sugar
  • 1 tablespoon bourbon

For the streusel: 

  • 2 tablespoons all-purpose flour
  • 2 tablespoons brown sugar
  • 2 tablespoons chopped pecans
  • 2 tablespoons cold butter

For the filling: 

  • 1 9-inch pie crust, partially baked and cooled
  • 1 cup sugar
  • 3/4 cup heavy cream
  • 2 tablespoons dark rum or cognac
  • 2 tablespoons unsalted butter, cut into 4 pieces
  • 1 cup canned or fresh pumpkin puree
  • 1 1/4 teaspoons cinnamon
  • 3/4 teaspoon ground ginger
  • Pinch ground nutmeg
  • Pinch ground allspice
  • Pinch salt
  • 1 1/2 teaspoons pure vanilla extract
  • 2 large eggs


For the whipped cream:

  1. Whip cream until almost stiff. Pour in sugar and bourbon.
  2. Whip until stiff peaks form.
  3. Refrigerate until pie is ready, spoon over pie and streusel to serve.

For the streusel:

  1. Mix ingredients together with fingertips until crumbly.
  2. Refrigerate until ready to use, spoon over pie to serve.

For the pie: 

  1. Center a rack in the oven and preheat to 350 degrees. Place the pie plate on a baking sheet lined with parchment.
  2. Sprinkle 1/2 cup of the sugar evenly over the bottom of a large, nonstick skillet. Place the skillet over medium-high heat and cook until the sugar melts and starts to color.
  3. Gently swirl the skillet so that the sugar colors evenly. Cook the sugar, without stirring, until it turns deep amber (sugar may foam and start to smoke, but don’t worry).
  4. Lower the heat to medium and pour the cream into the skillet. To smooth out any clumping, stir until clumps are gone.
  5. Add the rum (or cognac) and butter, and cook just until the caramel is smooth. Pour the caramel into a heatproof pitcher or bowl and cool it for about 15 minutes.
  6. Working with a whisk in a large bowl, beat the pumpkin to break it up and smooth it. Add the remaining 1/2 cup sugar and beat to blend.
  7. Whisk in the spices, salt, vanilla and eggs, beating until the mixture is smooth. Whisk in the caramel.
  8. Rap the bowl against the counter a few times to de-bubble the filling, then pour the filing into the crust.
  9. Bake pie for 10 minutes and scatter the pecan streusel over the top. Bake for and additional 35 to 40 minutes, or until the filling is puffed, and set–tap the pan gently. A thin knife inserted into the filling should come out clean.
  10. Transfer the pie to a rack and cool to room temperature, or cool and refrigerate. When you are ready to serve, spread the lightly whipped cream over the top of the pie. You can also add the whipped cream to a piping bag and pipe rosettes or a lattice pattern over the pie.

For more recipes from Showcase Properties of Central Florida, click “recipies” in the categories to the right.