This homemade pumpkin pie comes from Fine Cooking Magazine and it is absolutely beautiful. The silky pumpkin is spiced up with ginger and cinnamon which gives it a traditional pumpkin pie feel but the coconut milk and rum take it to another level of greatness.
Although I used store bought pie crust for this homemade pumpkin pie, making your own flaky crust at home is very easy. This crust can be made in advance and frozen so that come pie day you have tackled the major piece of this delightful puzzle.
This is what you are going to need in order to make this perfect homemade pumpkin pie:
2 pie crusts – store bought or homemade
1 -15 oz. can pure pumpkin
1 ¼ cup coconut milk, unsweetened
¾ cup light brown sugar
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
½ teaspoon salt
4 eggs room temperature
2 tablespoons spiced rum
Preheat oven to 425 degrees. Place a rimmed baking pan in center of oven.
Line a deep pie pan with the crust – bottom and sides.
Place the pumpkin in a bowl. Add the coconut milk and brown sugar. Whisk until well mixed. Add the spices. Whisk. Add the eggs, one at a time, whisking after each addition. Whisk in the rum. Pour filling into pie pan. Place pie on baking pan. Bake at 425 degrees for 10 minutes. Reduce
temperature to 350 degrees and bake for an additional 55 minutes – or until pie is not longer jiggly.
Cool down and serve. Enjoy!