Pumpkin Rum Coconut Cream Pie with Coconut Rum Ice Cream

1 pie pastry (pre bake the crust and set aside)

Click on picture to open PDF file to download










15oz (425g) can of pureed pumpkin
¾ cup full fat coconut milk (canned – shake or stir to be sure it is blended well before measuring)
½ cup brown sugar
¼ cup corn starch
¼ cup organic raw agave syrup
1/8 cup dark Myers Rum
½ tsp each of the following ground spices: cloves, nutmeg, allspice, ginger,
1 tsp ground cinnamon
½ tsp salt
Preheat oven to 350 F
Mix all ingredients together in a large bowl, mix well, beat with hand whip until smooth and well mixed together. Pour into pre baked pie crust, cover pie crust edges so they won’t get overly brown. Bake is oven for about 60 minutes or until done. It’s done when a toothpick inserted comes out clean. Let cool on rack until room temperature and serve with coconut rum ice cream, recipe below.


Coconut Rum Ice Cream

1-1/4 cups (the remainder of can form making the pie) coconut milk
1/8 cup dark Myers rum
Beat well with electric hand held mixer, or by hand with large whip. Beat to fill with air and then freeze several hours or until frozen.


Click to download a PDF of recipe  Pumpkin Rum Coconut Cream Pie