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Ingredients

1 (9 inch) unbaked pie crust 1 cup evaporated milk ½ cup firmly packed brown sugar 1 ½ teaspoons firmly packed brown sugar ¼ cup coffee-flavored liqueur (such as Kahlua®) ¼ cup light corn syrup 1 ¼ teaspoons ground cinnamon ½ teaspoon salt ¼ teaspoon ground cloves ¼ teaspoon ground nutmeg 1 pinch ground ginger 1 ½ cups canned pumpkin 2 eggs, slightly beaten

Nutrition Info

304.4 calories carbohydrate: 42.9 g cholesterol: 55.6 mg fat: 11.3 g fiber: 2.4 g protein: 5.7 g saturatedFat: 3.8 g servingSize: - sodium: 435.3 mg sugar: 24.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
Pour pumpkin and eggs into brown sugar mixture, beat until well incorporated. Pour pumpkin mixture into pie crust.
Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

1 pie

A traditional pumpkin pie with a kick. Modified from the original recipe made in class.