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.