Jamaican-Spiced Pumpkin Pie

Jamaican-Spiced Pumpkin Pie
Photo by Scott Phillips


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

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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