Kahlúa Pumpkin Pie

Pastry Crust

1 Cup Evaporated Milk

1/2 Cup Light Brown Sugar, Packed

1/4 Cup Kahlúa

1/4 Cup Agave Syrup or Honey

2 Tablespoons Pumpkin Pie Spice

1 Teaspoon Salt

1 1/2 Cups Canned Pumpkin

2 Large Eggs, Beaten

1 Cup Whipping Cream

2 Tablespoons Kahlúa

Pastry Crust

250 ML Evaporated Milk

100 G Light Brown Sugar, Packed

60 ML Kahlúa

60 ML Agave Syrup Or Honey

2 Tablespoons Pumpkin Pie Spice

1 Teaspoon Salt

350 G Canned Pumpkin

2 Large Eggs, Beaten

250 G Whipping Cream

2 Tablespoons Kahlúa

Best to refrigerate at least 4h before serving.

Line a 9-inch/22cm pie tin with your favorite pastry recipe crust, lightly poke holes with a fork; chill.
Preheat oven 450°F/220°C.
In a bowl combine the milk, sugar, Kahlúa, corn syrup, spice and salt.
In the same bowl, add the pumpkin and eggs, blend well.
Set aside.
Bake pastry for 7-8min, until lightly browned.
Pull oven rack part way out; slowly pour pumpkin mixture into shell.
Reduce oven to 325°F/165°C.
Bake for approx 40 mins, until filling is barely set in center.
Take out and let it cool on a wire rack.
Make the Kahlúa cream topping by whisking the whipping cream with half of the Kahlúa until stiff peaks form.
Turn into serving bowl and drizzle 1 tbsp Kahlúa on top.
Serve the pie with Kahlúa cream topping.