Kahlua Pumpkin Pie
Yield
8 servingsPrep
15 minCook
47 minReady
62 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | package |
pie shell (9 inch)
enough for 9 inch pie crust only |
|
| ¼ | cup |
liqueur
coffee flavor, such as kahlua |
*
|
| 1 | cup |
evaporated milk
|
|
| ¼ | cup |
light corn syrup
|
|
| ½ | cup |
brown sugar
|
*
|
| ½ | teaspoon |
salt
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| 1 ½ | cups |
pumpkin
canned |
|
| 2 | large |
eggs
beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | package |
pie shell (9 inch)
enough for 9 inch pie crust only |
|
| 59 | ml |
liqueur
coffee flavor, such as kahlua |
*
|
| 237 | ml |
evaporated milk
|
|
| 59 | ml |
light corn syrup
|
|
| 118 | ml |
brown sugar
|
*
|
| 2.5 | ml |
salt
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 355 | ml |
pumpkin
canned |
|
| 2 | large |
eggs
beaten |
|
Directions
Line 9 inch pie pan with crust and chill.
Preheat oven to 450F.
Combine milk, kahlua, sugar, corn syrup, spice and salt.
Add pumpkin and eggs and set aside.
Bake pastry for 7 to 8 minutes until lightly browned. Don't take dish out of oven-instead, pull rack out and pour mixture in slowly.
Reduce oven to 325℉ (160℃). Bake about 40 minutes.
KAHLUA CREAM TOPPING: Beat 1 cup whipping cream with 2 tablespoons kahlua until stiff.
Turn into serving bowl and drizzle 1 tablespoon kahlua on top.
