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Kahlúa® Pumpkin Pie

Make 8–10 servings

Ingredients

Pumpkin Pie

  • 1 cup evaporated milk
  • ½ cup light brown sugar, packed
  • ¼ cup Kahlúa® or other coffee liqueur
  • ¼ cup light corn syrup
  • 1½ teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 1½ cups canned pumpkin
  • 2 large eggs, beaten
  • pastry crust

Kahlúa® cream topping

  • 3 tablespoons Kahlúa®
  • 1 cup whipping cream

Directions

Pumpkin Pie

  1. Line 9 inch pie pan with your favorite pastry recipe; chill.
  2. Preheat oven 450 °F.
  3. Combine evaporated milk, sugar, Kahlúa®, corn syrup, spice and salt.
  4. Add pumpkin and eggs; blend well.
  5. Set aside.
  6. Bake pastry for 7–8 minutes until lightly browned.
  7. Pull oven rack part way out; slowly pour pumpkin mixture into shell.
  8. Reduce oven to 325 °F.
  9. Continue baking until filling is barely set in center, about 40 minutes.
  10. Cook on wire rack.
  11. Serve with Kahlúa® cream topping.

Kahlúa® cream topping

  1. Beat 1 cup whipping cream with 2 tablespoons Kahlúa® until stiff peaks form.
  2. Turn into serving bowl and drizzle 1 tablespoon Kahlúa® on top.
 
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