A traditional pumpkin pie with a kick. Modified from the original recipe made in class.
Ingredients
- unbaked pie crust: 1 piece (9 inch)
- evaporated milk: 1 cup
- firmly packed brown sugar: 0.5 cup
- ½ teaspoons firmly packed brown sugar: 1 piece
- coffee-flavored liqueur (such as Kahlua®): 0.25 cup
- light corn syrup: 0.25 cup
- ¼ teaspoons ground cinnamon: 1 piece
- salt: 0.5 tsp
- ground cloves: 0.25 tsp
- ground nutmeg: 0.25 tsp
- pinch ground ginger: 1 piece
- ½ cups canned pumpkin: 1 piece
- eggs, slightly: 2 piece (beaten)
Metric Conversion
Stages of cooking
-
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.
