Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan

• Produce

  • 1 1/2 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cup Evaporated milk

• Condiments

  • 1/4 cup Corn syrup

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 1/2 tsp Salt

• Bread & Baked Goods

  • 9 Pie crust

• Beer, Wine & Liquor

  • 1/4 cup Kahlua

Found on perfectpiesandpastry.com

Description

Ingredients

• one 9 pie crust ( 1/2 package frozen pie crust)
• 1/4 cup of kahlua
• 1 cup evaporated milk
• 1/4 cup of corn syrup
• 1/2 cup brown sugar
• 1/2 tsp salt
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 cup canned pumpkin
• 2 large eggs beaten

Directions

• Line a 9 pie plate with pie crust and chill while you are preparing the filling.
• Preheat oven to 450F/xxC
• 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.  (be sure to use pie beads or beans on top of parchment paper in order to keep the crust from sinking into your pie plate.
• Remove from oven and slowly pour in the pie filling.  
• Reduce oven to 350F and bake 35 to 40 minutes
• Remove from oven and once cooled, refrigerate until ready to serve. 
• KAHLUA cream topping:
• Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.