Recipe of the Month
This Kahlua pumpkin pie is the ultimate holiday dessert. It’s a remake, and better version of recipe I made many, many Thanksgiving’s ago back in Michigan, and is sure to delight the palate! It’s dairy free, substituting unsweetened coconut cream for evaporated milk and swapping out refined sugar with date sugar. The rich delicious flavor of maple syrup also adds a welcomed and healthier change to corn syrup. Finally, the pumpkin pie spices and chocolate coffee flavors make for a delicious twist to a Holiday classic!
- ¼ cup Kahlua (or any coffee liqueur)
- 1, 15-oz can of pumpkin puree
- ¼ cup maple syrup
- 1 cup unsweetened coconut cream (Trader Joe’s)
- ½ cup date sugar (or coconut sugar)
- 1-½ teaspoon pumpkin pie spice
- Dash of ground ginger
- ½ teaspoon sea salt
- 2 eggs, lightly beaten
- 1 pastry crust (deep dish)
Step 1: Pour all ingredients into a bowl & mix together using a whisk.
Step 2: Prepare Pastry Crust- if purchased, follow instructions on package or use your favorite pastry crust recipe.
Step 3: Preheat oven to 350° F.
Step 4: Pour pie mixture into pastry crust & place in the oven. Bake for about 40-60 minutes, until filling is barely set in center.
Step 5: Remove from oven and let pie cool completely, allowing it to settle.
Serve your pie with a dollop of Kahlua Whipped Topping* or So Delicious Whipped Cream, or refrigerate until ready to serve.
Kahlua Whipped Topping: 1 tablespoon Kahlua to 1 cup of whipped cream.
A good can of coconut cream will likely have a solid layer of coconut cream at top & water on bottom. Don’t worry, this is perfectly normal! To bring it back together, either pour all contents of can into a bowl & microwave or put into a small pot and heat contents on low heat until everything melts together.