Jamaican-Spiced Pumpkin Pie Recipe

Pumpkin pie isn\’t a traditional Jamaican dessert, but I thought it would be easy to make it taste Jamaican by using coconut milk and the right blend of spices…and a touch of rum, of course. If you love Jamaican sweet potato pudding you\’re going to love this delicious twist. It has similar flavours but stand on its own. Make sure to try my Butter Pie Crust. It takes a little time but is so delicious you won\’t regret making it.

Save time: if you want to save time you can buy a frozen deep-dish pie pastry shell instead. This pie can also be made a day in advance and stored in the fridge; bring to room temperature before serving.

Ingredients
1 14-oz can (425 mL) Pure Pumpkin Puree
1 1/4 cups (300 mL) Unsweetened Coconut Milk
1 cup (250 mL) Brown Sugar, packed
1 tsp (5 mL) Ground Ginger
1 tsp (5 mL) Cinnamon
1/2 tsp (2 mL) Nutmeg
1/2 tsp (2 mL) Allspice
1/2 tsp (2 mL) Salt
4 large eggs
1 Tbsp (15 mL) Jamaican Rum
1 9-inch deep dish Butter Pie Crust (click for recipe)

Instructions

Pre-heat oven to 425F (220C)

1. In large bowl whisk together pumpkin, coconut milk, brown sugar, ginger, cinnamon, nutmeg, allspice and salt
2. One by one whisk eggs into the mixture until smooth; stir in rum
3. Pour filling into pie shell and place on baking sheet into pre-heated 425F (220C) oven. (Note: you will have some filling and pastry leftover. You can use it to make a small tart or use a 10-inch pie pan. In that case it will need about 15 more minutes in the oven)
4. After 10 minutes turn oven down to 350-degrees and bake for 45 minutes, or until filling is no longer wobbles
5. Transfer pie to cooling rack and cool
 
Serve with whipped cream or ice cream. Serves 8