Pumpkin pie isn\’t a traditional Jamaican dessert, but I thought it would be easy to make it taste Jamaican by using coconut milk and the right blend of spices…and a touch of rum, of course. If you love Jamaican sweet potato pudding you\’re going to love this delicious twist. It has similar flavours but stand on its own. Make sure to try my Butter Pie Crust. It takes a little time but is so delicious you won\’t regret making it.

Save time: if you want to save time you can buy a frozen deep-dish pie pastry shell instead. This pie can also be made a day in advance and stored in the fridge; bring to room temperature before serving.

1 14-oz can (425 mL) Pure Pumpkin Puree
1 1/4 cups (300 mL) Unsweetened Coconut Milk
1 cup (250 mL) Brown Sugar, packed
1 tsp (5 mL) Ground Ginger
1 tsp (5 mL) Cinnamon
1/2 tsp (2 mL) Nutmeg
1/2 tsp (2 mL) Allspice
1/2 tsp (2 mL) Salt
4 large eggs
1 Tbsp (15 mL) Jamaican Rum
1 9-inch deep dish Butter Pie Crust (click for recipe)


Pre-heat oven to 425F (220C)

1. In large bowl whisk together pumpkin, coconut milk, brown sugar, ginger, cinnamon, nutmeg, allspice and salt
2. One by one whisk eggs into the mixture until smooth; stir in rum
3. Pour filling into pie shell and place on baking sheet into pre-heated 425F (220C) oven. (Note: you will have some filling and pastry leftover. You can use it to make a small tart or use a 10-inch pie pan. In that case it will need about 15 more minutes in the oven)
4. After 10 minutes turn oven down to 350-degrees and bake for 45 minutes, or until filling is no longer wobbles
5. Transfer pie to cooling rack and cool
Serve with whipped cream or ice cream. Serves 8

18 Responses

  1. Usurping wife\’s pumpkin pie recipe to try this one out this year – wish me luck! Will update with results.

  2. I love using your recipes. My Mum is back in Jamaica (she\\’s also a brilliant cook!) and so when I need tips and recipes for Jamaican dishes you have become my online cooking Mom! Thanks

  3. I always look forward to trying your recipes. I have never had pumpkin pie before Can’t wait to try this recipe thou. 🙂

  4. Thanks so much for sharing. This will be a little something unexpected that I know my family will enjoy.

    1. Hi Allison,
      Yes, they are one and the same. Click here to read more: cooklikeajamaican.com/ingredient-of-the-week-pimento

    2. Hi Allison,
      Yes, they are one and the same. Click here to read more: cooklikeajamaican.com/ingredient-of-the-week-pimento

  5. I can’t wait to try this recipe! Would you recommend using a spiced rum like appleton or overproof white rum?

    1. Yanique… any rum is good rum for this recipe. I just use what I have on hand. Enjoy! Fay

  6. Maybe I misread, but where in the recipe did you use the Rum. It’s mentioned in the ingredients but not in the instructions.

    1. Hi Yanique,
      You’re right! Thanks for bring that to our attention. We’ve added the rum to the instructions. It’s added to the filling after the eggs as it is listed in the ingredients. Enjoy!

  7. I tried this recipe with sweet potatoes instead of pumpkin and it was beautifully rich without being heavy. Thanks for sharing your wonderful recipes!

  8. Very yummy. Great change from the same-old pie. Even the die hard purists loved it. Whipped up some home made whipped cream with some rum extract. Will make again @ Christmas Eve.

  9. Ms Fay you remind me of my very own grandmother with your wonderful culinary skills. I love pumpkin pie and on a side note you have inspired me to start my own cooking blog 🙂

  10. This sound absolutely delicious ladies. I think I’m going to bake the filling in a casserole dish without the crust and serve as a soufflé of sorts with whipped cream. Thank you for this recipe and I wish you and yours happy holidays and blessings that extend throughout the new year!