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A spirited spin on pumpkin pie

Posted by Faith Bennett on November 10, 2018

In Cocktails, Spirits, Recipes, Spirited Baking

What do you call a spiked pumpkin pie? We call it, amazing.  

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According to stats taken by the American Pie Council (yes, we want to join this council too), apple pie has been the popular choice among Americans. But, with 50 million pumpkin pies consumed each Thanksgiving, we’re giving pumpkin pie the ole turkey thumbs up.

Since its first introduction to Thanksgiving in 1623, pumpkin pie has paved the way for pie inspiration. This pioneer of dessert slices may have tough competition, but it holds a special place on our table. We can’t resist the nostalgia that is pumpkin pie.

It’s a Thanksgiving Day staple, a symbol of family gathering, a go-to, no-fuss-about-it slice of pumpkin heaven. And although we do love grandma’s recipe, it’s due for a revamp. It’s time to shake up the  centuries-old recipe for something a little more… spirited.

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This season we are turning a played-out tradition into an edible experience your guests will drool over. We’re combining our favorite seasonal flavor with everyone’s must-have dessert, and the secret ingredient is RumChata

This cream liqueur completely transforms your traditional recipe, enhancing the delicious flavors of warm vanilla and hints of deep cinnamon within the filling. Don’t get flustered by this new addition, because there’s nothing to adding it to the classic recipe.   

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Pull out your long-established recipe and add in 6 ounces of RumChata or follow the recipe below. Either way, you may want to make two of these divine pies. They’ll become a fan favorite after your Turkey Day feast.

RumChata Pumpkin Pie 

No thing, like a [RumChata] pie thing.

  • 6 ounces RumChata 
  • ½ cup brown sugar
  • 15 ounces canned pumpkin
  • 1 cup sweetened condensed milk
  • 2 large eggs
  • ½ teaspoons ground cinnamon
  • ½ teaspoons ground ginger
  • ½ teaspoons ground nutmeg
  • ½ teaspoons salt
  • 1, 9 ounce prepared (or homemade) pie crust

Preheat oven to 425 degrees Fahrenheit. Whisk pumpkin, brown sugar, eggs, sweetened condensed milk, RumChata, spices and salt in a medium bowl until smooth. Pour into crust and bake for 15 minutes. Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.

Looking for a dessert to satisfy your guests that are a little less into pumpkin pie? Check out this award winning boozy confection.

Need more Thanksgiving day tips, recipes and wine pairings? Check out our Thanksgiving planning guide.

Find more spirited baking recipes on our Pinterest board here.