This Kahlua Pumpkin Pie is a delightful twist on the classic American dessert. The addition of Kahlua liqueur gives the pie a rich and boozy flavor that perfectly complements the warm spices of the pumpkin. This pie is the perfect dessert for any fall or holiday gathering. Serve it with a dollop of whipped cream and a sprinkle of cinnamon for an indulgent treat that will impress your guests. The preparation time for this recipe is approximately 30 minutes, and the pie can be ready to serve in just over an hour.
Ingredients
- 1 9-inch deep-dish pie crust
- 1 can (15 ounces) pure pumpkin puree
- 1 can (14 ounces) sweetened condensed milk
- 2 large eggs
- 1/4 cup Kahlua liqueur
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- Whipped cream, for serving
- Ground cinnamon, for garnish
Directions
- Preheat the oven to 425°F (220°C).
- Place the pie crust in a 9-inch deep-dish pie plate and crimp the edges as desired.
- In a large mixing bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, Kahlua liqueur, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Pour the pumpkin mixture into the prepared pie crust.
- Bake the pie in the preheated oven for 15 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue baking for another 35-40 minutes, or until the center is set.
- Remove the pie from the oven and let it cool completely on a wire rack.
- Once cooled, refrigerate the pie for at least 2 hours before serving.
- Serve slices of the Kahlua Pumpkin Pie with whipped cream and a sprinkle of ground cinnamon for garnish.
