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Jamaican-Spiced Pumpkin Pie

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Serves 8

Coconut milk and spiced rum add an unusual and delicious twist to this pumpkin pie.

  • One 15-oz. can pure pumpkin purée
  • 1-1/4 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 blind-baked All-Butter Piecrust 

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 the filling into the piecrust.

Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350°F. Bake until the center of the pie no longer wobbles when the pan is nudged (a slight jiggle is fine), an additional 45 to 55 minutes.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 22; Fat Calories (kcal): 190; Saturated Fat (g): 15; Protein (g): 7; Monounsaturated Fat (g): 4.5; Carbohydrates (g): 53; Polyunsaturated Fat (g): 1; Sodium (mg): 410; Cholesterol (mg): 135; Fiber (g): 6;

Photo: Scott Phillips

This has become one of my favorite pumpkin pie recipes. If you wait until the next day, it is perfect!

My family have never been much in the way of pumpkin pie fans, but I always wondered how much of a difference cooking the pumpkin myself was. The first is that it's much lighter than in the picture, the second is that I had a lot of people comment that it tasted more like Sweet Potato pie than pumpkin. For them that was a huge compliment! I am fairly sure I'll make this recipe again!

Best Pumpkin Pie ever. Everyone raved about it.

I am not a pumpkin pie person, but I made this for Thanksgiving for those in my family who do love it. The idea of the coconut milk intrigued me. I thought it gave an interesting flavor and added sweetness. My mother, who is a pumpkin pie fan, felt it was bland. She likes the spicier versions. Probably would not make this again, but it certainly worked as a recipe.

This version of pumpkin pie was a big hit with my husband who is not usually a pumpkin pie fan. I didn't have a spiced rum on hand, but used a dark Panama rum and it was delicious. Definitely a nice change from the usual.

Nichole Rees has done it again. I am a "self taught amatuer pastry chef" and Nicole Rees is my favorate of all pastry chefs. Everything she designs comes out beautiful. And most often she uses ingredients available to all of us, not just the rich. I have found coconut milk to be a fantastic substitute for cream (for most uses anyway) and I always wondered why chefs did not use it more often. My son has autism and is on the SCD, so I use an awful lot of coconut milk. Of course someone on the SCD can't have this pumpkin pie...... but CF/GF kids can; skip the crust and you have a gourmet gluten free and casien free pumpkin pie, no alterations needed.

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