3 cups pumpkin puree
3 cups pumpkin pie filling
7 cups milk
2 tablespoons molasses
2 teaspoons vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon pumpkin pie spice
1 cup light rum
1/2 cup orange juice
1 tablespoon pie spice (optional)
1 teaspoon grated lemon zest
1 (1.5 fluid ounce) jigger vanilla extract
In a blender, puree pumpkin until smooth. Strain into a large dish. Stir remaining ingredients into pumpkin. Pour mixture into pan.
Bake in the preheated oven 250 to 265 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from heat and let cool for 10 minutes. Remove from pan to wire rack. Cool completely.
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