Servings: 8 | Preparation time: 10 minutes | Cooking time: 55 minutes
Ingredients
- 1 14-oz can (425 mL) Pure Pumpkin Puree
- 1 1/4 cups (300 mL) Cool Runnings coconut milk
- 1 cup (250 mL) British Class brown sugar
- 4 large eggs
- 1 tsp (5 mL) Cool Runnings ground ginger
- 1 tsp (5 mL) Cool Runnings cinnamon ground
- 1/2 tsp (2 mL) Cool Runnings nutmeg ground
- 1/2 tsp (2 mL) Cool Runnings allspice ground
- 1/2 tsp (2 mL) Salt
- 1 tbsp (15 mL) Jamaican Rum
- 1 9-inch deep dish Butter Pie Crust
Directions
1. Preheat oven to 425°F. In a large bowl, whisk together the pumpkin, coconut milk, brown sugar, ginger, cinnamon, nutmeg, allspice and salt.
2. Next, whisk all 4 eggs in one by one into the mixture until smooth; stir in the rum.
3. Pour the filling into the pie shell and place on baking sheet and put into oven. Turn the heat down to 350°F after 10 minutes and let bake for 45 minutes. The filling should not wobble.
4. Transfer pie to a cooling rack and let cool. Top off with some whipped cream and serve!
Jamaican-Spiced Pumpkin Pie Recipe Card
Download PDF