When it comes to Thanksgiving Dinner pumpkin pie is always the much anticipated final dish. With it’s creamy texture, fresh spices, and subtle dollop of whipped cream, this pie is worth saving room for.
The recipe I have here is a twist on the traditional pumpkin pie. I use coconut milk instead of half and half cream and I add some spiced rum to give it a punch. The rum I used this time was a spiced rum from Montana. Knobb Creek or Captain Morgan spiced are great choices as well.
Be sure to serve it with some fresh whipped cream and a pinch of nutmeg. Enjoy!
Drunken Pumpkin Pie
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Ingredients
- Pastry dough for 1 bottom 9″ shell
- 2 cups of plain pumpkin puree (If you are using canned pumpkin, be sure it says “pure” on the can and not pumpkin filling. You don’t want the pre-spiced pumpkin for this recipe)
- 1 1/4 cups of canned coconut milk. (Be sure to use the one with full fat. Shake it well before opening.)
- 3/4 cup brown sugar
- 1 tsp fresh ground ginger
- 1 tsp fresh ground cinnamon
- 1/2 tsp Kosher salt
- 1/2 tsp fresh ground nutmeg
- 4 eggs
- 3 Tbsp spiced rum
Instructions
Step one: Blind bake your pastry shell
- Roll out your pastry dough to fit a 9″ pie plate. Place your dough in the plate and crimp the edges in a “u” shape.
- Place a sheet of tin foil in the pie shell and fill with either pie weights or dried “never cooked” beans. I use dried kidney bean myself.
- Positon the rack in the centre of a pre-heated 425 degree oven.
- Bake the pie for 15 minutes.
- Remove the pie weights or beans and foil from the pie. Lower the oven temperature to 375 and bake the pie for 5 more minutes.
- Remove from the oven and allow to cool while you prepare the filling.
Step two: Make your filling
- Using a stand mixer, add your 4 eggs and beat until combined. (30 seconds)
- Add the pumpkin puree, coconut milk, brown sugar, ginger, cinnamon, salt, and nutmeg and mix on low until combined.
- Add the rum and combine.
- Pour into the prepared pie shell.
Step three: Bake
- In an oven set to 400 degrees, place your pie shell in the middle rack on a pan to catch any potential over flow. Bake for 10 minutes. Reduce the heat to 350 degrees and bake for 50 minutes or until the middle wiggles slightly.
- Remove from oven, allow to cool.
- Serve with whipped cream and a dash a nutmeg.
