Kahlua Pumpkin Pie

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.