An almost traditional pumpkin pie with a touch of Kahlua.
|1||Perfect Pie Crust - No Top|
|1/2 cup||Light Brown Sugar, firmly packed|
|1/4 cup||Light Corn Syrup|
|1 cup||Evaporated Milk, undiluted|
|1&1/2 tsps.||Pumpkin Pie Spice|
|1/2 tsp.||Salt, optional|
|15 ozs.||Canned Pumpkin|
|2 cups||Kahlua Cream Topping|
Preheat oven to 450°F. Prepare the Perfect Pie Crust - No Top and set aside.
In a six cup or larger bowl, beat the Light Brown Sugar, Light Corn Syrup, Evaporated Milk, Kahlua, Pumpkin Pie Spice and optionally the Salt together. Beat the Large Eggs in a separate small bowl, then blend into the milk mixture along with the Canned Pumpkin until smooth.
Bake the pie crust at 450°F for 7 to 8 minutes or until it just begins to lightly brown. Reset oven to 325°. Stir the pumpkin filling. Pull the oven rack part way out and pour the filling into the pie crust. Continue baking until the filling is barely set, about 40 to 50 minutes or a clean knife inserted in the center comes out clean. Cool the pie on a wire rack.
Just before serving, prepare the Kahlua Cream Topping. Slice the pie, top with Kahlua Cream Topping and serve.
Pecan Glazed Pumpkin Pie Topping - A sweet, crunchy pecan topping baked atop a pumpkin pie.
Streusel Topping - A sweet nutty streusel topping which should be baked.
Source: Kirk Branner, an AT&T colleague
Yield: 1 9" pie
Nutrition Facts per Serving:
24g Fat (49.5% calories from fat)
2g Dietary Fiber
Exchanges per Serving:
0 Lean Meat
1/2 Non-Fat Milk
4 1/2 Fat
1 Other Carbohydrates.
Copyright 2006-2023 by Keith Langeneckert. All rights reserved.