*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Arrange pumpkin halves on a baking sheet, cut sides down.
Roast in preheated oven until tender, about 1 hour. Set aside until cool enough to handle, though still warm.
Adjust oven heat to 375 degrees F (190 degrees C).
Scoop flesh from pumpkin halves into a bowl; mash with potato masher. Measure 2 cups mashed pumpkin into a large mixing bowl; add sugar, amber rum, egg yolk, pumpkin pie spice, butter, dark molasses, and vanilla extract. Puree the mixture with an immersion blender or electric hand mixer until smooth and thick. Pour the puree into the pie crust.
Bake in preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.