The Pie Diaries: Month 3

October: The Rinehart Family's World Famous Kahlua Pumpkin Pie

Counter-intuitive to the nature of Kahlua pumpkin pie, believe me when I tell you that the members of my family are not big drinkers. Which is why we were all the more confused when, one year, my mother expressed such delight at a Thanksgiving Kahlua recipe book that fell out of the Sunday paper. "Look!" she said, "Kahlua Glazed Turkey! Kahlua Glazed Winter Squash! We could have an entire Kahlua-themed Thanksgiving!" Crickets chirped. The family blinked at her in confusion. Although we managed to talk her down from converting the entire meal, we were adventurous enough to try the Kahlua Pumpkin Pie. (Probably because I was in high school and the allure of alcoholic beverages was still so tantalizing.) The pie a was complete success and has since been an integral part of our Thanksgiving holiday experience! Thus, it seemed an obvious choice for the third installment of The Pie Diaries.

Kahlua Pumpkin Pie

Makes 1 (9") pie
Prep time: 15 min
Cook time: 40 min

1 (9") pre-baked pie shell
1 cup undiluted evaporated milk
1/2 cup light brown sugar (packed, lump free)
1/4 cup Kahlua
1/4 cup light corn syrup
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs, beaten
1-1/2 cups canned pumpkin
Kahlua cream topping (recipe follows)

Beat milk, sugar, Kahlua, corn syrup, spice and salt together until blended. Stir in eggs and pumpkin until mixture is smooth. Bake pastry shell in hot oven, 450*F, 7 or 8 min, until it begins to brown lightly. Stir filling. Pull the oven rack part way out and slowly pour pumpkin mixture into prepared pie shell. Reduce heat to 325*F, and continue baking until filling is barely set in center, about 40min. Cool pie on wire rack fro 20 min. Serve with kahlua cream topping.

Kahlua cream topping: Beat 1 cup whipping cream with 1 tablespoon each powdered sugar and Kahlua, just until stiff. Turn into serving bowl and drizzle. 1 table Kahlua on top.


Full disclosure: this pie is in no way vegan or gluten free. Had I a little more energy, I would go the extra mile and make a crust but, what with it being vacation and all... I let my mother buy a frozen crust. (*Gasp! I know, I know... but I'm tired!) I have, however, made it vegan in the past. There's a pretty easy evaporated milk conversion using powdered soy milk, and the egg-replacer works fine. The biggest loss when going vegan in the whipped topping- but if you spend the extra $$ to get soy wipped cream you can still drizzle the Kahlua over the top for much the same effect. Also, (*Gasp again!) I'm totally using canned pumpkin. (OH, the shame!!) Apparently my mother didn't bake enough pumpkin to last until Thanksgiving. But seriously! What is a good American Thanksgiving without store-bought crusts, pumpkin from a can and alcohol!? Sounds like a Patriotic Pie to me!

(Plaid on plaid apron experience... A must for the holidays.)

(Pie noir?)

The Kahlua taste in the pie is super super subtle- it's just a little extra sweet- so my favorite part is the whipped cream.... I mean, how can real whipped cream get even better?? By adding alcohol. Clearly.

(My mom and dad- in the foreground- with members of the Wick-Sailor Clan.)

My parents live in a co-housing community in Florence, Mass; right outside of Northhampton. Thanksgivings here can get huge; especially when all 33 families join together. (Sooo much foooood.) This year is a little quieter with only 2 families in attendance. The pie will be my contribution to the feast.

(Feast of pies! Pumpkin, pan-apple, and blueberry!)

Mmmmmm... soo worth all the gluteny goodness! Hope everyone had a great Thanksgiving!