Recipe: Pumpkin Pie with Coconut Milk and Rum

the appetizer:

Learn classic but simple baking techniques with Baking Unplugged by Nicole Rees, including recipes for Pie Pastry; Pumpkin Pie with Coconut Milk and Rum; Buttery Jam-Filled Linzer Thins; and Caramel Turtle Bars.

I Love Desserts

Pumpkin Pie
with Coconut Milk and Rum

Makes 8 servings

Shake up your Thanksgiving this year by adding a Caribbean twist to pumpkin pie. Coconut milk, rum, and an unusual spice mixture breathe new life into this traditional favorite. Because a soggy crust is my pet peeve, I par-bake the pie shell first to give it a head start on crispness before the filling is added. I also heat up the milk before whisking the ingredients together. A warm batter helps the custard cook faster in the oven, further ensuring that you'll have a crisp crust for at least the first 24 hours.

Filling

1-1/4 C. unsweetened coconut milk
1 (15 oz.) can pumpkin puree
2/3 C. packed dark brown sugar
1 tsp. ground ginger
1/2 tsp. ground cardamom
1/4 tsp. ground allspice
1/4 tsp. ground cinnamon
1/8 tsp. freshly grated nutmeg
1/4 tsp. salt
4 large eggs
2 Tbs. dark rum

Crust

One par-baked 9" Pie Pastry crust

Preheat the oven to 425 degrees F with a baking sheet on the center rack.

In a medium saucepan, bring the coconut milk to a boil. Turn off the heat. Whisk in the pumpkin puree, brown sugar, spices, and salt until smooth. One at a time, add the eggs, whisking constantly. Stir in the rum.

Pour the filling into the prepared baked shell. Bake the pie on the preheated baking sheet for 10 minutes, and then reduce the oven temperature to 350 degrees F. Bake for another 30 to 35 minutes, until the center of the pie no longer wobbles when the pan is moved.

Let the pie cool completely on a wire rack before serving. Serve with lightly sweetened whipped cream.

Also see: All About Pies