Kahlúa Pumpkin Pie


A double dose of rich pumpkin flavor - from canned pumpkin and pumpkin butter - are bumped up with the coffee flavor of Kahlúa liqueur in this pie. The silky smooth filling is topped with a dollop of fresh whipped cream that is also spiked with Kahlúa. This dessert gives you "coffee and a piece of pie" in one dish.

Pie: Makes 1 (9-inch) or 4 (5- inch) pie(s)*

  • 1 Cream Short Pastry shell (recipe follows)
  • 1 cup evaporated milk
  • 1/2 (packed) cup light brown sugar
  • 1/4 cup Kahlúa® (or other coffee liqueur)
  • 1/4 cup light corn syrup
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine salt 1 cup canned pumpkin
  • 1/2 cup pumpkin butter
  • 2 large eggs, beaten

Kahlúa Cream:

  • 1 cup heavy cream
  • 1 tablespoon confectioners' sugar
  • 3 tablespoons Kahlúa®, divided

Instructions: 

For the Pastry Shell: Make a half recipe (1 disk) of Cream Short Pastry dough, and chill.

Preheat the oven to 400°F. Remove the Cream Short Pastry dough disk from the refrigerator, and allow it to soften slightly. Roll out on a floured surface (or silicone mat) to form a 12- inch round, about 1/4-inch thick. Transfer the round to a 9-inch pie dish, then fold the edges under to form a high-standing rim; flute the edges by pinching the dough between your thumb and forefinger all the way around the pie. Chill the pastry shell for 30 minutes before pre-baking.

Prick the bottom of the chilled pastry shell with a fork, then line it with parchment paper. Fill it to the brim with pie weights, then bake in the preheated oven for 15 to 20 minutes. Remove it from the oven, take out the weights and parchment paper, and cool slightly.

For the Pie Filling: In an electric stand mixer fitted with the whisk attachment, mix together the evaporated milk, brown sugar, Kahlúa, corn syrup, cinnamon, cloves, nutmeg and salt. Add the pumpkin, pumpkin butter and eggs, and beat until well incorporated.

Slowly pour the pumpkin mixture into the partially pre-baked shell. Reduce the oven to 325°F, and continue baking until the filling is barely set in the center, about 40 minutes.** Cool on a wire rack until firm and cool to the touch; refrigerate until ready to serve.

For the Kahlúa Cream: Place the cream in an electric stand mixer fitted with the whisk attachment. Whisk on medium speed until soft peaks just begin to form; add the confectioners sugar and 2 tablespoons of the Kahlúa, and continue beating until soft peaks are well formed. Slice the pie, and serve garnished with a dollop of Kahlúa Cream; drizzle with the remaining Kahlúa.

Tips and Techniques

* If making individual pies, make a full recipe of Cream Short Pastry, then divide the dough and filling into four equal portions. Follow the recipe instructions, then consult cooking time guidelines below for individual pies.

** Baking time will vary according to the pie dish utilized. Pies baked in ceramic dishes may take up to half an hour longer to cook, while dark metal pans will cook more quickly. Approximate Cooking Times: 9-inch ceramic pie pan - total cooking time 65 minutes. 51/2-inch ceramic pie pan - total cooking time 45 minutes. Glass Pyrex 9-inch pie pan - total cooking time 55 minutes.

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Recipe provided by the Viking Cooking School. Find a school near you.