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At The Stroke Of Mid-Night Pumpkin Pie

Recipe By: Katheryn Hanson
Year Submitted: 2018
Winner First Place


1 ¼ cups all purpose flour
½ teaspoon salt
1/3 cup Crisco shortening (cold)
3-5 Tablespoon cold water

2 cups pumpkin purée
1 cup coconut cream
1 cup sweetened condensed milk
4 Tablespoons Malibu Rum
2 eggs
1/3 cup organic sugar
½ salt
1 teaspoons cinnamon
½ teaspoon ginger
1/8 teaspoon nutmeg
1/8 teaspoon cloves

Pumpkin Whipped Topping
2 cups heavy whipping cream
¼ cup powder sugar
1 teaspoon vanilla extract
¼ cup pumpkin purée
½ teaspoon cinnamon


Preheat oven to 350° F. medium bowl, combine flour and salt. Using pastry blender cut in the Crisco until particles are size of small peas. Sprinkle flour mixture with water, 1 tablespoon at a time, with a fork. Add water until dough is just moist enough to hold together. Roll out the crust and use a knife and cutter to flare out the edges of the pie crust. Place the crust in pie plate, cover the edges, and blind bake the pie crust for 17-20 minutes. Let cool completely while the filling is being prepared.

Reduce the oven to 325° F. Whisk the pumpkin, coconut cream, sweeten condensed milk, Malibu Rum, eggs, sugar, and salt until smooth and creamy. Add all the spice, whisk in gently. Pour into the prepare crust and bake for 1 hour. Bake until center is almost set, but still jiggles slightly, may need up to additional 15 addition minutes.

Pumpkin Whipped Topping
Whip until firm and creamy. Add the powder sugar and vanilla. Gently fold in the pumpkin purée and cinnamon.