Jamaican-Spiced Pumpkin Pie

Jamaican-Spiced Pumpkin Pie
Photo by Scott Phillips


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