Jamaican-Spiced Pumpkin Pie

Jamaican-Spiced Pumpkin Pie
Photo by Scott Phillips


  • 1 blind-baked All-Butter Piecrust
  • 4 large eggs, at room temperature
  • 1/8 tsp. freshly grated nutmeg
  • ¾ tsp. ground cinnamon
  • One 15-oz. can pure pumpkin purée
  • ¾ cup packed light brown sugar
  • 2 Tbs. spiced rum, such as Captain Morgan
  • + 3 more ingredients
    • ½ tsp. table salt
    • 1-¼ cups unsweetened coconut milk (full fat only, stirred or shaken well before using)
    • 1 tsp. ground ginger

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 425°F. In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour...

View full recipe at Fine Cooking


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