Happy Thanksgiving! I know it may be a little last minute to make for this Thanksgiving, but I just had to share with you my favorite pumpkin pie recipe of all time! Although it includes RumChata, you don’t have to worry if you don’t drink (like this pregnant lady here). It all bakes out. However, the flavor is still there and it is amazing! I found a similar recipe on Pinterest and made it my own. Before any further ado, let’s get started on this wonderful RumChata Pumpkin Pie Recipe!
- 6 oz. RumChata
- 1/2 cup light brown sugar
- 1 15 oz. can of pumpkin (not pumpkin pie filling)
- 1 cup sweetened condensed milk
- 2 eggs
- 1/2 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 unbaked pillsbury pie crust*
*I personally use the Pillsbury brand, but any unbaked pie crust will do.
Pumpkin Pie Recipe
Preheat the oven to 425°. Whisk together all of the above ingredients, minus the pie crust of course. Make sure the mixture is smooth, without any chunks of pumpkin. Pour into unbaked pie crust and bake for 15 minutes. After 15 minutes, lower oven temperature to 350° and continue baking for another 35 minutes.
You will know your delicious pie is ready when you can insert a toothpick and it comes out clean. Let pie cool overnight. Serve with whipped cream and enjoy!
Again, I know it’s a little late to make this pie for Thanksgiving, but why not make it for Christmas? Or even just a regular old Tuesday? It’s delicious and I know your whole family will love it just like mine does. I’m wishing you the BEST Thanksgiving no matter your plans, and I want you to know how thankful I am for you tuning in to my little corner of the internet. Enjoy this RumChata Pumpkin Pie Recipe! And if you’re doing some Christmas shopping over the weekend, make sure to check out my Gift Guides page for gifts everyone will love! (More coming soon!)