It’s come to my attention that there are people out there who find pumpkin pie boring. Um… what?? This just doesn’t compute in my brain. I’m too big of a lover, and obsessor, and outright fiend for the Thanksgiving staple to truly comprehend this notion. Since I graduated college, not a November has gone by that I didn’t bake one.
Nowadays I try out different types of pumpkin pie recipes – flirting with different toppings and flavors in the batter. This year, we’re dreaming of the Caribbean. This is a usual pumpkin pie batter, with a few little twists: the sweetened condensed milk is replaced with coconut milk; spiced rum is added in; and there is more ground ginger than ground cinnamon.
The result is one of deliciousness. This particular pumpkin pie was a touch spicy from the ginger, and had a hint of coconut flavor from the milk. Yet it had all the familiar qualities I love about pumpkin pie – the comforting, warm flavors, the deep cinnamon, the flaky crust.
If you are one of those who have gotten a bit tired of regular pumpkin pie, give this lovely version a try. It might surprise you!
Source: Fine Cooking Magazine, October/November 2009
1 unbaked pie crust, fitted into a 9” pie plate, edges fluted or crimped, chilled
1 (15 oz.) can pumpkin puree (not pumpkin pie filling)
1 ¼ cups unsweetened coconut milk, full fat only, stirred or shaken well before using
¾ cup packed brown sugar
1 tsp ground ginger
¾ tsp ground cinnamon
½ tsp kosher salt
1/8 tsp freshly grated nutmeg
4 large eggs, at room temperature
2 tbs spiced rum (I used Captain Morgan’s)
Position a rack in the center of your oven and preheat to 425 F. Line the chilled pie crust with parchment paper and fill it with pie weights or dried beans. Bake 15 minutes. Remove the parchment and pie weights. Reduce the oven temperature to 375 F. Bake the pie until the bottom looks dry but isn’t quite done and the edges are light golden, 5 to 7 minutes. Let cool on a rack while you prepare the filling.
Raise the oven temperature back to 425 F. Set a heavy-duty rimmed baking sheet on the center rack and leave it there while you make the filling.
In a large mixing 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 pie crust.
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 pie is nudged – the center should be jiggly but not liquidy, an additional 45 to 55 minutes.
Transfer the pie to a rack and cool completely before serving.