Jamaican-Spiced Pumpkin Pie
SharePumpkin pie with a hint of the islands. Enjoy a seasonal favorite with a twist, flavored with coconut milk and rum.
I’ve been seeing pumpkin recipes popping up left and right for well over a month now. I’ve been protesting posting anything pumpkin related simply because I felt it was too soon. There wasn’t enough apple love. I was seriously sad with the lack of new apple recipes floating around. October is apple month after all so clearly people should have embraced the fruit of the month and had a blast with it. Pumpkin was the obvious winner and has been in so many eyes. That’s definitely not how I feel (eh hem… I have a serious obsession with apples) but now that we’re less than a week from Halloween I’m totally okay with making and sharing pumpkin recipes.
I’ve had my eye on this recipe for a while. In fact, I tore it out of a magazine and stashed it in my baking binder a while back. If I remember correctly, it’s also been featured on the main page of the Fine Cooking website. It called out to me, needing to be made (when the time was right). You see… I’ve only made one pumpkin pie in my life. It wasn’t the best. Something strange happened while baking and a funny film formed. You won’t be seeing that recipe appear here anytime soon. Normally I stick to making a pumpkin cheesecake because it’s easy and well loved. Why bother with a pie if I know the cheesecake is a winner? But, I think everyone needs a good stash of pie recipes which meant I still needed a go-to pumpkin pie recipe.
I had issues with the pie crust from the recipe so I used my favorite easy recipe. Butter only fans may cringe that I made crust with shortening and that’s fine. Make whatever crust you’re happy with. We all have a favorite. I’m sure the original recipe would have worked if I had pie weights. I don’t. That caused a huge issue since the recipe called for the crust to be baked prior to making. In the end I cheated using a different recipe and *gasp* not even baking it prior to baking the actual pie. I know I say this all of the time but trust me – this worked fine! In fact, it reduces the overall prep time by over an hour! Big plus if you ask me.
Having only made one pumpkin pie before I haven’t the slightest clue how liquid they usually start out. I’m sure they’re all very different depending on the ingredients – obviously. This one was very soupy going into the oven. Thankfully not a drop spilled from the pie plate. A trip or a nudge the wrong way and we would have had serious problems. Even when the baking sheet in the oven popped I was a big scared. I quickly turned on the oven light and sighed in relief – it was okay.
The end result was fantastic according to the Mr. Even the girls approved. I definitely give it a big thumbs up knowing that it was a hit and turned out so well… even with the issues or concerns along the way. If you want a pumpkin pie that is a little different from the traditional, do try this. I guarantee you won’t be disappointed.
Jamaican-Spiced Pumpkin Pie
Ingredients
Crust:
- 1 1/2 C all purpose flour
- 1/2 tsp salt
- 1/2 C shortening
- 1 tsp vanilla
- 3-4 Tbsp ice water
Filling ingredients:
- 15 oz pumpkin puree
- 1 1/4 C unsweetened coconut milk
- 3/4 C light brown sugar
- 1/2 tsp ground ginger
- 3/4 tsp cinnamon
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 4 large eggs room temperature
- 2 Tbsp spiced rum
Instructions
- Preheat oven to 425°F.
- To make the pie crust; in a small bowl add flour and salt, cut in shortening. Using a fork or pastry cutter, work the ingredients until it is blended together. Add vanilla followed by 3-4 tbsp very cold water. Mix until just barely tacky. Roll out dough between sheets of plastic wrap or wax paper until it is large enough around to fit your pie plate.
- Carefully remove one side of plastic wrap or wax paper. Place your hand under the covered side of dough, flip onto pie plate. Push gently to pie plate and remove remaining plastic wrap or wax paper. Trim edges as needed. Make decorative edge if desired. Set aside.
- In a large bowl, mix together the first seven filling ingredients (pumpkin, coconut milk, sugar and spices). Add eggs and rum. Mix until smooth. Pour into pie crust.
- Bake at 425°F for 10 minutes, then reduce heat to 350°F. Bake an additional 45 minutes or until center only jiggles slightly.
- Transfer to a wire rack to cool completely.
Notes
I’m with you. I was all about Apples this month. Halloween is next week so I’m finally OK with pumpkin ;)
This looks great! Love the rum
I am totally jealous of your crust skills. My poor husbabd loves pie and I refuse to make it for him because I can’t make a pretty crust. lol
This sounds amazing!
I’m a fan of pumpkin and apple recipes and you are right, pumpkin really has taken center stage this fall! Your pie turned out beautifully!
I love the switch up – looks yummy! I too am coveting your crust. Maybe I need to visit so you can teach me :)
Great twist on the classic pumpkin pie!
Love the shot of rum in this pie, along with the coconut milk. It’s a very photogenic pie :)
I think I have that plate! And I’m not sure I’ve ever seen a larger bottle of Captain Morgan – which means I’m coming to visit. Obviously.
The pie looks fantastic! Mmm, pumpkin!
love the addition of the rum!! I’ve never made pumpkin pie but this may be the first I try!
Funny, it seems like I have just skipped fall food postings and went straight to
Christmas!
Anyhow, the unique ingredients of the coconut milk and the rum got my attention here-perhaps it is time to back up and make something pumpkin-this pie recipe is inspiring. Delicious-thanks for sharing.
Oh how good this looks. Really wanna have a taste, might have to try this one day!
Your crust is gorgeous, and I love how beautifully the pie sliced. Definitely bookmarking it!
A nice touch on a tradition.
Oh yum, pumpkin pie! This is my 6 year olds favorite dessert! Love the twist!
Your pie is picture perfect! I’ve been making my mom’s pumpkin pie recipe for years and never, ever used pie weights and pre-baked the crust. Love the addition of rum (natch!) and think I’ll try your recipe for our Thanksgiving feast this year. Beautiful job!
I agree, pumpkin has been way over used lately. Especially pumpkin spice latte’s. It always makes me feel a little bit rebellious and not want to make anything pumpkin. The only problem is, last year I couldn’t find pumpkin anywhere so as soon as I could get my hands on it I had to use it. So much for fighting against mainstream. ;) Love this little twist on the original. Sounds delicious!
What a beautiful pie! Love the twist on a pumpkin pie with the coconut milk and rum. Thanksgiving is just around the corner and this now on the list.
This pie and the slice that you pictured look soooo perfect!
I tried to give apples some love! I really really did. But seriously, your pie here may just send me over the edge. And with coconut milk. Yeah – I think you just knocked a pecan pie off the list to make room for this one.
Mmm, love the addition of rum here. I have to say, I’ve had apples up to my eyeballs lately and I’ve canned 9+ quarts of applesauce. So I am over the apples!
Canned coconut milk is in the international aisle by the Thai/Asian foods
Good to know! Thanks :)
Making 2 of these pies today. One for Thanksgiving and 1 for me. :-)