Recipe

Jamaican Spiced Pumpkin Pie Recipe

	Chefwannabeone / All my dishes 2 months, 3 weeks ago Found this recipe in a cooking magazine. This is a differnt take on a pumpkin pie if you are looking for a different flavor. Sounds great! Prep:30m Cook:55m Servings:8	Chefwannabe
	pumpkin coconut rum

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hot_it_up

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Ingredients

1 15 oz can pure pumpkin puree. ( do not purchase the can with the spices in it.)

11/4 cups unsweetened coconut milk ( full fat only, stirred or shaken well before using.)

3/4 cup packed light brown sugar

1 tsp. ground ginger

3/4 tsp. ground cinnamon

1/2 tsp. table salt

1/8 tsp. freshly grated nutmeg

4 large eggs, at room temperature

2 tbs. spiced rum, such as Captain Morgan

1 pre-baked piecrust. ( ingrediants below)

Pre-baked pie crust:

This pie dough can be made ahead and refrigerated overnight.

Yields on 9 inch piecrust.

6 oz (11/2 cups unbleached all purpose flour)

1 tsp granulated sugar

3/8 tsp. table salt

4 oz (8 tbs.) cold unsalted butter, preferably Euopean style, cut into 3/4 inch pieces

3 to 4 tbs. ice water

Directions

To make the dough: place flour, sugar and salt in a medium bowl and stir to combine. Add butter to the bowl. Rub the cold chunks of butter between your fingertips or use a pastry cutter until mixture resembles flakes of fat.

Drizzle 3 tbs. ice water over the flour mixture. Stir with spatula or fork adding 1 tbs. more water if necessary, until the mixture froms a shaggy dough that's moist enough to hold together when pressed between your fingers.

With well floured hands gather and press the dough together and form it into a disk. Wrap dough in plastic and chill for at least 1 hour but upto 2 to 4 hours before rolling.

After chilling roll out dough place in 9 inch pie pan. Flute pie crust edge. Place aluminum foil over pie crust and place uncooked beans or pie weights on foil. Position rack in the center of the oven and heat the oven to 425 degrees F. Bake 15 min; remove the foil and the beans or weights. Reduce the oven temperature to 375 degrees F. Bake until the bottom looks dry but is not quite done and the edges are light golden, 5 to 7 min more.

Let cool on a rack while you prepare filling.

Filling:

Position rack in the center of the oven. Set a heavy duty rimmed baking sheet on the rack, and heat the oven to 425 degress F.

In a large bowel 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 the filling into the piecrust.

Put the pie on the heated baking sheet and bake for 10 minutes and then reduce the oven temperature to 350 degrees F. Bake until the center of the pie no longer wobbles when the pan is nudged, an additional 45 to 55 min.

Transfer toa rack and cool completely before serving.

Refrigerate leftovers.

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Comments

hot_it_up 2 months, 3 weeks ago said:
Will try the coconut milk instead of condensed milk.
and the spiced rum is a nice addition as well.

Jeff

laurieg 1 month, 1 week ago said:
Love it, Looks like a keeper. Thanks

chefwannabeone 4 days, 11 hours ago said:
Well folks, I made this for Thanksgiving and it was a big hit. Will be making it again for Christmas.
Regards.

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