Servings:8

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

betway电子竞技俱乐部

One 15-oz. can pure pumpkin purée
1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
3/4 cup packed light brown sugar
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. table salt
1/8 tsp. freshly grated nutmeg
4 large eggs, at room temperature
2 Tbs. spiced rum, such as Captain Morgan
1 blind-bakedAll-Butter Piecrust

Preparation

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

(8 ratings) Read Reviews

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Chefkk| 01/17/2021

这是美味的!朗姆酒是完美的和馅饼佤邦s so light! I did use fresh pumpkin. I will definitely make this again and again!!!
alliwalli| 11/07/2011

This has become one of my favorite pumpkin pie recipes. If you wait until the next day, it is perfect!
hkamp| 11/01/2010

My family have never been much in the way of pumpkin pie fans, but I always wondered how much of a difference cooking the pumpkin myself was. The first is that it's much lighter than in the picture, the second is that I had a lot of people comment that it tasted more like Sweet Potato pie than pumpkin. For them that was a huge compliment! I am fairly sure I'll make this recipe again!
singletary| 10/15/2010

Best Pumpkin Pie ever. Everyone raved about it.