- 1¼ cups all-purpose flour
- 10 tablespoons cold unsalted butter, cubed
- ½ teaspoon fine salt
- 3 eggs
- ¾ cup dark brown sugar
- ½ cup light corn syrup
- 2 tablespoons dark rum
- 1½ teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
- 3 cups salted roasted mixed nuts
- Whipped cream or vanilla ice cream, for serving (optional)
- Pulse the flour, butter, and salt in a food processor fitted with a metal blade until the mixture resembles coarse meal, with a few pea-size clumps of butter remaining. Add ⅓ cup ice water. Pulse until the dough is still crumbly but holds together when squeezed.
- Press evenly into the bottom and up the sides of a 9-inch pie plate to hang ¼ inch over the rim. Decoratively crimp the edge with a fork or your thumb. Freeze the piecrust until firm, 30 to 40 minutes.
- Heat oven to 375° F.
- Beat the eggs with the brown sugar, corn syrup, rum, pumpkin pie spice, and vanilla in a large bowl. Stir in the nuts. Scrape the filling into the piecrust and place on a rimmed baking sheet. Bake until the pie is mostly set but still slightly wobbly in the center, 50 to 55 minutes. Let cool completely.
- Serve with whipped cream or vanilla ice cream, if desired.
Make-Ahead: Press the dough into the pan, wrap well, and freeze for up to 2 weeks. Or bake the pie and keep, wrapped in plastic, at room temperature for up to 2 days.