Kahlua (R) Pumpkin Pie Recipe

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Homemade Kahlua Pumpkin Pie Recipe!

This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made!  The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped!

 And of course that mountain of whipping cream just adds to the experience don’t you think?

Now I love to make my own pie crust, that’s what pieladybakes.com is all about right?  

It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products.

For this pie I decided to try one of the popular cookie pie crusts that everyone is using right now.

slice of kahlua pumpkin pie on blue plate

Baking the Pie Crust:

I just love the flavour of gingerbread, so for this recipe we’re making a gingerbread cookie pie crust! 

One box of 24 cookies, crushed in your food processor, with a little butter and sugar and presto!  You have one delicious pie crust.  We bake it for about 15 minutes before baking the whole pie.

Making the Filling:

With the pie crust out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter.  

I like to get everything out and measured too, as I find this method of baking really saves time.  I’m all about organizing my pantry and saving time in the kitchen, are you?

overhead shot of kahlua pumpkin pie surrounded by harvest decorations

The first ingredient of the recipe is Kahlua – how cool is that?

close up shot of kahlua pumpkin pie with a bite taken out of it

Make Your Own Pumpkin Pie Spice:

Now I rarely have pumpkin pie spice in my pantry.  Honestly I just never think to buy it.  So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand!  Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves.  So the ratio is always

overhead shot of kahlua pumpkin pie with slice cut surrounded by harvest flowers
  • 1 part cinnamon
  • 1/4 part ginger
  • 1/4 part nutmeg
  • 1/8 part cloves

Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!

small spice bottle with pumpkin pie spie and the corner of a white plate showing

Putting it together:

As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.

Once your pie has baked and cooled, it’s time to go crazy with whipping cream!  Such a beautiful and perfect pie.

Full overhead shot of harvest flowers, pumpkins, kahlua pumpkin pie

I have made many different types of pumpkin pie recipes,

but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending

of spices and exotic flavors.

Related:  For another recipe that add a spicy kick my Chocolate Mayan Bundt Cake will be sure to please.


A slice of pumpkin pie on a blue plate.

Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!

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Pumpkin Pie gets BIG flavor with a splash of Kahlua and just look at all that whipped cream! Prep time is easy with a gingerbread cookie pie crust
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Prep Time 20 minutes
Cook Time 48 minutes
Total Time 1 hour 8 minutes
Course Dessert
Cuisine North American
Servings 8 servings
Calories 635 kcal


  • 20 cookie gingersnaps - I used Dare Simple Pleasures Spice Snaps
  • 1/4 cup sugar
  • 1/3 cup butter - melted
  • 1/4 cup kahlua
  • 1 cup evaporated milk
  • 1/4 cup corn syrup
  • 1/2 cup brown sugar
  • 1/2 tsp salt
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 cup pumpkin - canned
  • 2 eggs - large, beaten


  • Crush the gingerbread cookies into crumbs, mix with melted butter and sugar and press into a deep dish pie plate (10″)
  • Preheat oven to 350F
  • Combine Milk, kahlua, sugar, corn syrup, spice and salt
  • Add pumpkin and eggs and set aside
  • Bake the pie crust for 15 minutes until lightly browned. 
  • Remove from oven and slowly pour in the pie filling.  
  • Return the whole pie to the oven 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.


Serving: 1g | Calories: 635kcal | Carbohydrates: 84g | Protein: 8g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 506mg | Fiber: 2g | Sugar: 57g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @pieladybakes

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Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.