Kahlúa Pumpkin Pie

Pumpkin brings the spice, Kahlúa brings the nice
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Prep time: 10 min.
Cook time: 50 min

Servings: 8-10

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.

  1. Line a 9-inch/22cm pie tin with your favorite pastry recipe crust, lightly poke holes with a fork; chill.

  2. Preheat oven 450°F/220°C.

  3. In a bowl combine the milk, sugar, Kahlúa, corn syrup, spice and salt.

  4. In the same bowl, add the pumpkin and eggs, blend well.

  5. Set aside.

  6. Bake pastry for 7-8min, until lightly browned.

  7. Pull oven rack part way out; slowly pour pumpkin mixture into shell.

  8. Reduce oven to 325°F/165°C.

  9. Bake for approx 40 mins, until filling is barely set in center.

  10. Take out and let it cool on a wire rack.

  11. Make the Kahlúa cream topping by whisking the whipping cream with half of the Kahlúa until stiff peaks form.

  12. Turn into serving bowl and drizzle 1 tbsp Kahlúa on top.

  13. Serve the pie with Kahlúa cream topping.

Kahlua Pumpkin Pie
PRO TIPS

Make evaporated milk by doubling the amount of regular milk, and gently boiling it down to the desired quantity.

Don’t have pumpkin spice? Substitute with equal parts of cinnamon, nutmeg and ginger!

WHY NOT TRY YOUR KAHLÚA PUMPKIN PIE WITH A KAHLÚA COCKTAIL?
PUMPKIN SPICE MARTINI
FLAT WHITE RUSSIAN
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