Jamaican-Spiced Pumpkin Pie

Jamaican-Spiced Pumpkin Pie
Photo by Scott Phillips


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

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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