Search
by Ingredient

Kahlua Pumpkin Pie

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by tommy TD

Kahlua pumpkin pie with coffee liqueur in the custard and the whipped cream topping. Brown sugar and warm spices meet rich, boozy depth for a grown-up holiday pie.

YIELD

8 servings

PREP

15 min

COOK

47 min

READY

62 min

This pumpkin pie gets a grown-up twist with Kahlua stirred right into the custard filling. The coffee liqueur deepens the warm spice flavors and adds a subtle mocha undertone that regular pumpkin pie just doesn’t have.

Brown sugar and light corn syrup give the filling a caramel-like richness that pairs beautifully with the Kahlua. Evaporated milk keeps the custard dense and silky without being heavy.

The smart technique here is pre-baking the crust, then pulling the oven rack out and pouring the filling in while everything stays hot. No sloshing a full pie across the kitchen. The crust stays crisp on the bottom because it gets that head start in the oven.

Pro Tips

  • Chill the lined crust before baking. Cold pastry hits the hot oven and puffs up flakier.
  • The pie is done when the edges are set but the center still jiggles slightly. It firms up as it cools. Overbaking gives you cracks.
  • Let it cool completely before slicing, at least two hours. A warm pumpkin pie filling won’t hold its shape.

Variations

  • Swap Kahlua for Baileys Irish Cream for a richer, creamier flavor profile.
  • Add a gingersnap cookie crust instead of pastry for a spicier, crunchier base.
  • Drizzle finished slices with caramel sauce and a pinch of flaky sea salt.

Ingredients

½ 0.5
PACKAGE PACKAGE PIE SHELL (9 INCH)
enough for 9 inch pie crust only
¼ 59
CUP ML LIQUEUR
coffee flavor, such as kahlua *
1 237
¼ 59
½ 118
CUP ML BROWN SUGAR *
½ 2.5
TEASPOON ML SALT
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
1 ½ 355
CUPS ML PUMPKIN
canned
2 2
LARGE 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 125 37% from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 242mg 10%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 7g
Vitamin A 145% Vitamin C 4%
Calcium 6% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
More health news

Email this recipe