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Kahlua Pumpkin Pie (Libby Recipe)

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“"A traditional pumpkin pie...with a kick. I took my old faithful recipe, looked in my pantry and saw some kahlua and thought 'what the heck' got rave reviews. The kahlua intensives the maple flavor...adds some depth. It's not in your face kahlua flavor...but I'm sure you could add a little more if you wanted to! This is a brand new I WELCOME any comments/suggestions”
1hr 45mins
2 9 inch pies

Ingredients Nutrition


  1. In a food processor combine your dry ingredients including spices. Pulse a few times to mix. (You don't have to add the spices, but I like to flavor my crusts to match what it's holding -- kinda kicks up the pie.) You can taste it at this point to decide if it needs more spices -- depends on personal preference.
  2. Add fat in cubes and pulse until you have coarse crumbs.
  3. Add your water 1 tbl. at a time. Pulse just until the dough is moist enough to hold together when pressed.
  4. Shape into a flattened ball, wrap in plastic and refrigerate for at least 30 minute or until you are ready for it.
  5. On a lightly floured surface and roll from center to edge into an 11 inches circle.
  6. Fold it in half and carefully place in the pie dish. Do not stretch or it will shrink in the oven. Trim (or do a fancy edge) Set aside and mix up filling.
  7. Preheat oven to 425
  8. Mix all ingredients together in the order listed.
  9. Divide between the 2 shells
  10. Bake at 425 for 15 minutes
  11. Lower heat to 350 and bake for an add'l 45 minutes or until the center is set and toothpick comes out clean
  12. Cool completely.

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