Kahlua Pumpkin Pie Recipe | A Classic Goes Mayan!
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
Servings 8 servings
Calories 635kcal
Equipment
Ingredients
- 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
Instructions
- 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.
Nutrition
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
