Jamaican-Spiced Pumpkin Pie

Pumpkin pie with a hint of the islands. Enjoy a seasonal favorite with a twist, flavored with coconut milk and rum.

Jamaican-Spiced Pumpkin Pie Recipe from @bakedbyrachel

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.

Jamaican-Spiced Pumpkin Pie Recipe from bakedbyrachel.com

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.

IMG_3719a1Jamaican-Spiced Pumpkin Pie Recipe from bakedbyrachel.com

Jamaican-Spiced Pumpkin Pie

Classic creamy pumpkin pie with a tropical island twist. A perfect addition to your holiday meal!
Prep Time30 minutes
Cook Time55 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: Pie



  • 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


  • 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.


Recipe yields 1: 9-inch pie, serving roughly 8-10.
Recipe source: Fine Cooking
Jamaican-Spiced Pumpkin Pie Recipe from bakedbyrachel.com
Jamaican-Spiced Pumpkin Pie Recipe from bakedbyrachel.com
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24 Responses to “Jamaican-Spiced Pumpkin Pie”

  1. #
    Chris @ TheKeenanCookBook — October 25, 2011 at 8:33 am

    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

  2. #
    Katrina @ In Katrina's Kitchen — October 25, 2011 at 8:36 am

    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

  3. #
    Rachel @ Not Rachael Ray — October 25, 2011 at 8:45 am

    This sounds amazing!

  4. #
    Lauren at Keep It Sweet — October 25, 2011 at 9:16 am

    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!

  5. #
    Pam @ From Apples To Zucchini — October 25, 2011 at 9:27 am

    I love the switch up – looks yummy! I too am coveting your crust. Maybe I need to visit so you can teach me :)

  6. #
    Maria — October 25, 2011 at 9:35 am

    Great twist on the classic pumpkin pie!

  7. #
    Hester @ Alchemy in the Kitchen — October 25, 2011 at 9:56 am

    Love the shot of rum in this pie, along with the coconut milk. It’s a very photogenic pie :)

  8. #
    amanda @ fake ginger — October 25, 2011 at 10:06 am

    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!

  9. #
    natalie (the sweets life) — October 25, 2011 at 1:01 pm

    love the addition of the rum!! I’ve never made pumpkin pie but this may be the first I try!

  10. #
    Tina@flourtrader — October 25, 2011 at 4:12 pm

    Funny, it seems like I have just skipped fall food postings and went straight to
    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.

  11. #
    Chokolatehouse — October 25, 2011 at 5:04 pm

    Oh how good this looks. Really wanna have a taste, might have to try this one day!

  12. #
    Tracey — October 25, 2011 at 5:48 pm

    Your crust is gorgeous, and I love how beautifully the pie sliced. Definitely bookmarking it!

  13. #
    angela@spinachtiger — October 25, 2011 at 7:37 pm

    A nice touch on a tradition.

  14. #
    Erin @ Dinners, Dishes and Desserts — October 25, 2011 at 7:52 pm

    Oh yum, pumpkin pie! This is my 6 year olds favorite dessert! Love the twist!

  15. #
    feastonthecheap — October 25, 2011 at 8:15 pm

    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!

  16. #
    Cheri | Kitchen Simplicity — October 26, 2011 at 3:42 am

    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!

  17. #
    mjskit — October 26, 2011 at 11:50 pm

    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.

  18. #
    Hester aka The Chef Doc — October 27, 2011 at 4:33 pm

    This pie and the slice that you pictured look soooo perfect!

  19. #
    Kita — October 27, 2011 at 11:14 pm

    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.

  20. #
    Carolyn — October 31, 2011 at 2:31 pm

    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!

  21. #
    Anna — November 18, 2011 at 7:52 am

    Canned coconut milk is in the international aisle by the Thai/Asian foods

    • #
      Rachel — November 18, 2011 at 8:09 am

      Good to know! Thanks :)

  22. #
    Caren — November 19, 2012 at 2:52 pm

    Making 2 of these pies today. One for Thanksgiving and 1 for me. :-)


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