Best Ever Pumpkin Pie

Thanksgiving is nearly here and it's one of my favorite holidays.  No gift buying, and it's all about food.  Nearly a perfect holiday, as far as I'm concerned. 

However, there is one highly divisive issue that surfaces this time of year: pumpkin pie.  There are those for whom the holiday isn't complete without it, and those who gag down that geletanious mass pretending to be dessert.  I personally stray into the latter camp. 

But surrounded by those who love pumpkin pie, I've continue to try new variations, sampled chiffon pumpkin pie (a good alternative, thanks mom!)  and ignored the store-bought ones.

Then, last year, I ran across this recipe in Fine Cooking magazine (Oct/Nov 2009 issue) and figured I'd give it a whirl.  I test-drove it at an office party the week before Thanksgiving and it was amazing!  With a few tweaks, it was ready for our dinner on Thursday.

The pumpkin-pie-lovers and the pumpkin-pie-deniers came together over this pie.  Here's hoping it brings unity to your table too!


Coconut-rum Pumpkin Pie (originally Jamacian Spiced Pumpkin Pie)


1 15-oz can pumpkin puree (do not use pie filling, it's pre-seasoned and the pie won't turn out right)
1 ¼ cups unsweetened coconut milk, (do not use 'lite' coconut milk, shake well!)
¾ cup packed brown sugar (I prefer dark, the original recipe called for light)
1 tsp ground ginger - if you have access to fresh ginger, I recommend taking the fresh-ginger option, described below)
¾ tsp ground cinnamon (saigon cinnamon from McCormick's has a delightful kick for this pie)
½ tsp table salt
1/8 tsp freshly grated nutmeg (yes, it's better if you have a little grater and a whole nut, but I use the ground nutmeg from the store - no complaints!)
4 large eggs, room temperature
2 TBs spiced rum (if you don't drink rum, you can buy a mini bottle and it'll be just the right amount)
1 blind-baked all-butter piecrust - or one frozen piecrust, prebaked.  We'll get to this tomorrow.


Put a heavy-duty rimmed baking sheet on the middle rack of your oven (to catch any drips), and pre-heat  to 435*F.

In a large bowl, whisk the pumpkin, coconut milk, sugar, ginger, cinnamon, salt, and nutmeg until smooth. Whisk in the eggs and then the rum, until the mixture is smooth. Pour the filling into the piecrust.

*if you have freshly grated ginger, before you begin mixing the ingredients, put the ginger in a glass measuring cup with the coconut milk and heat in the microwave for 1-2 minutes until it's hot but not boiling.  Let the ginger seep into the milk for 5 minutes, then make the filling.  You may strain the ginger out of the milk, but I prefer to leave it in for texture.

Put the pie on the heated baking sheet. Bake for 10 minutes and then reduce the oven temperature to 350*F. Bake another 45-55 minutes until the center of the pie is nearly firm when you nudge the edge.  It won't be completely firm, but should have the consistency of set Jell-O.

Cool on a rack before serving. The pie lasts at room temperature for up to 2 days.

Adapted from Fine Cooking, Oct/Nov 2009