Be the first to Prep Time: 15 minutes
Cook Time: 50 minutes
Ingredients:
- 1 cup evaporated milk
- 1/2 cup light brown sugar, packed
- 1/4 cup Kahlua or other coffee liqueur
- 1/4 cup light corn syrup
- 1-1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1-1/2 cups canned pumpkin
- 2 large eggs, beaten
- Pastry crust
- Kahlua Cream Topping (Recipe follows)
Preparation:
Line 9-inch pie pan with your favorite pastry recipe and chill. Preheat oven 450 F.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell. Reduce oven to 325 F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. Serve with Kahlua Cream Topping.
Yield: 8 to 10 servings
Kahlua Cream Topping
Beat 1 cup whipping cream with 2 Tablespoons Kahlua until stiff peaks form. Turn into serving bowl and drizzle 1 Tablespoon Kahlua on top.
Recipe Source: The Kahlua Company
Reprinted with permission.
Combine evaporated milk, sugar, Kahlua, corn syrup, pumpkin pie spice, and salt. Add pumpkin and eggs. Blend well. Set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Pull oven rack part way out and slowly pour pumpkin mixture into shell. Reduce oven to 325 F. Continue baking until filling is barely set in center, about 40 minutes. Cook on wire rack. Serve with Kahlua Cream Topping.
Yield: 8 to 10 servings
Kahlua Cream Topping
Beat 1 cup whipping cream with 2 Tablespoons Kahlua until stiff peaks form. Turn into serving bowl and drizzle 1 Tablespoon Kahlua on top.
Recipe Source: The Kahlua Company
Reprinted with permission.
