Fine Cooking

Servings:8

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

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One 15-oz. can pure pumpkin purée
1-1/4 cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
3/4 cup packed light brown sugar
1 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. table salt
1/8 tsp. freshly grated nutmeg
4 large eggs, at room temperature
2 Tbs. spiced rum, such as Captain Morgan
1 blind-bakedAll-Butter Piecrust

Preparation

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F.
In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.
将馅饼放在加热的烤盘上。烘烤10分钟，然后将烤箱温度降低至350°F。烘烤直到锅中的中心不再摇动，当锅被轻推时（轻微的摇摆不定），再加上45至55分钟。
Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

(8 ratings) Read Reviews

厨师| 01/17/2021

这很美味！朗姆酒很完美，馅饼很轻！我确实使用了新鲜的南瓜。我一定会一次又一次地做到这一点！！！
alliwalli| 11/07/2011

This has become one of my favorite pumpkin pie recipes. If you wait until the next day, it is perfect!
hkamp| 11/01/2010

My family have never been much in the way of pumpkin pie fans, but I always wondered how much of a difference cooking the pumpkin myself was. The first is that it's much lighter than in the picture, the second is that I had a lot of people comment that it tasted more like Sweet Potato pie than pumpkin. For them that was a huge compliment! I am fairly sure I'll make this recipe again!
singletary| 10/15/2010

Best Pumpkin Pie ever. Everyone raved about it.