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This homemade Kahlua pumpkin pie recipe is the best pumpkin pie I’ve ever made! The combination of pumpkin pie spices and the chocolate coffee flavors of Kahlua can’t be topped! And of course that mountain of whipping cream just adds to the experience don’t you think?
This post was originally published November 23, 2016 and updated September 24, 2018.
Now I love to homemade pie crust, that’s what pieladybakes.com is all about right? It’s a crazy busy time at work right now, and combining that with the holidays and baking, well I thought I would explore what is out there when it comes to frozen pie crusts and products. For this pie I decided to try one of the popular cookie pie crusts that everyone is using right now.
Baking the Pie Crust:
I just love the flavour of gingerbread, so for this recipe we’re making a gingerbread cookie pie crust! One box of 24 cookies, crushed in your food processor, with a little butter and sugar and presto! You have one delicious pie crust. We bake it for about 15 minutes before baking the whole pie.
Making the Filling:
With the pie crust out of the way, putting the filling together takes about 15 minutes when you have all of your ingredients out on the counter. I like to get everything out and measured too, as I find this method of baking really saves time. I’m all about organizing my baker’s pantry and saving time in the kitchen, are you?
The first ingredient of the recipe is Kahlua – how cool is that?
Make Your Own Pumpkin Pie Spice:
Now I rarely have pumpkin pie spice in my pantry. Honestly I just never think to buy it. So here’s a trick so that you will always have your own homemade pumpkin pie spice on hand! Pumpkin Pie Spice includes cinnamon, ginger, nutmeg and cloves. So the ratio is always
- 1 part cinnamon
- 1/4 part ginger
- 1/4 part nutmeg
- 1/8 part cloves
Mix it up in a cute little jar like the one shown here (I usually pick these up at the dollar store or big box kitchen store). And there you go!
Putting it together:
As soon as the filling is cooked, pour it slowly into the baked pie shell and then bake in your oven as per the recipe below.
Once your pie has baked and cooled, it’s time to go crazy with whipping cream! Such a beautiful and perfect pie.
KAHLUA PUMPKIN PIE RECIPE
I have made many different types of pumpkin pie recipes,
but this homemade Kahlua Pumpkin Pie Recipe is the ultimate blending of spices and exotic flavors. Sweet and spicy, with just a hint of coffee flavour, your family will love it! This pie is delicious change from the classic pumpkin pie (and which I love too!) that we usually eat during Thanksgiving. But my money says you will be asked to serve this gorgeous Kahlua Pumpkin Pie any ole time at all. Know what I mean?
And if you like the recipe, please give it a 5 star rating.
- 20 cookie gingersnaps I used Dare Simple Pleasures Spice Snaps
- 1/4 cup sugar
- 1/3 cup butter melted
- 1/4 cup kahlua
- 1 cup evaporated milk
- 1/4 cup corn syrup
- 1/2 cup brown sugar
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 cup pumpkin canned
- 2 eggs large, beaten
- Crush the gingerbread cookies into crumbs, mix with melted butter and sugar and press into a deep dish pie plate (10")
- Preheat oven to 350F
- Combine Milk, kahlua, sugar, corn syrup, spice and salt
- Add pumpkin and eggs and set aside
- Bake the pie crust for 15 minutes until lightly browned.
- Remove from oven and slowly pour in the pie filling.
- Return the whole pie to the oven and bake 35 to 40 minutes
- Remove from oven and once cooled, refrigerate until ready to serve.
- KAHLUA cream topping:
- Beat 1 cup whipping cream with 2 tsp kahlua until stiff, spread over the cooled pie (or pipe?) and drizzle and 1 tsp kahlua on top.