Reviews
INGREDIENTS
Pastry Crust
1 Cup Evaporated Milk
1/2 Cup Light Brown Sugar, Packed
1/4 Cup Kahlúa
1/4 Cup Agave Syrup or Honey
2 Tablespoons Pumpkin Pie Spice
1 Teaspoon Salt
1 1/2 Cups Canned Pumpkin
2 Large Eggs, Beaten
1 Cup Whipping Cream
2 Tablespoons Kahlúa
Pastry Crust
250 ML Evaporated Milk
100 G Light Brown Sugar, Packed
60 ML Kahlúa
60 ML Agave Syrup Or Honey
2 Tablespoons Pumpkin Pie Spice
1 Teaspoon Salt
350 G Canned Pumpkin
2 Large Eggs, Beaten
250 G Whipping Cream
2 Tablespoons Kahlúa
HOW TO MAKE
Best to refrigerate at least 4h before serving.
Line a 9-inch/22cm pie tin with your favorite pastry recipe crust, lightly poke holes with a fork; chill.
Preheat oven 450°F/220°C.
In a bowl combine the milk, sugar, Kahlúa, corn syrup, spice and salt.
In the same bowl, add the pumpkin and eggs, blend well.
Set aside.
Bake pastry for 7-8min, until lightly browned.
Pull oven rack part way out; slowly pour pumpkin mixture into shell.
Reduce oven to 325°F/165°C.
Bake for approx 40 mins, until filling is barely set in center.
Take out and let it cool on a wire rack.
Make the Kahlúa cream topping by whisking the whipping cream with half of the Kahlúa until stiff peaks form.
Turn into serving bowl and drizzle 1 tbsp Kahlúa on top.
Serve the pie with Kahlúa cream topping.