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Post by JJ Judkins on Nov 24, 2010 11:42:20 GMT -6
Jamaican Spiced Pumpkin Pie
1 can pure solid pack pumpkin puree, 15 oz 1 1/4 cups unsweetened coconut milk. full fat only, stirred or shaken well before using 3/4 cup packed light brown sugar 1 t. ground ginger 3/4 t. ground cinnamon 1/2 t. salt 1/8 t. freshly grated nutmeg 4 large eggs room temperature 2 T. spiced rum, such as Captain Morgan 1 blind baked butter pie crust
Position a rack in center of oven. Set a rimmed baking sheet on rack and heat the oven to 425. In large bowl, whisk pumpkin, coconut milk, sugar, ginger, cinnamon, salt and nutmeg until smooth. Whisk in eggs and then the rum, until mixture is smooth. Pour filling into pie crust. Put pie on heated baking sheet. Bake for 10 minutes and then reduce temperature to 350. Bake until center of pie no longer wobbles when pan is nudged. A slight jiggle is fine, about another 45 to 55 minutes. Transfer to rack and let cool completely before serving. Serves 8 You can make the pie two days ahead and store at room temperature. Source: Make Ahead Holidays
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