Kahlua® Pumpkin Pie

asian chinese dessert drink main sweet spicy bitter savory umami medium fast

Prep

21 min

Cook

41 min

Total

62 min

Ingredients (13)

1 (9 inch) unbaked pie crust g

1 cup evaporated milk g

½ cup firmly packed brown sugar g

1 ½ teaspoons firmly packed brown sugar g

¼ cup coffee-flavored liqueur (such as Kahlua®) g

¼ cup light corn syrup g

1 ¼ teaspoons ground cinnamon g

½ teaspoon salt g

¼ teaspoon ground cloves g

¼ teaspoon ground nutmeg g

1 pinch ground ginger g

1 ½ cups canned pumpkin g

2 eggs, slightly beaten g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.

Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.

Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.

Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.