It’s RumChata Pumpkin Pie Time!

You had me at RumChata. This recipes is courtesy of RumChata.com, with a few very small tweaks.

Ingredients

2 large eggs

6 oz RumChata, or horchata rum liquor

1/2 cup brown sugar

1 15 oz can pumpkin (NOT filling)

1 14 oz can sweetened condensed milk

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp kosher salt

1/4 tsp cloves

Directions

Whisk eggs is mixing bowl. Add remaining ingredients and whisk until combined. Pour into prepared crust. Bake for 15 minutes at 425. Reduce oven to 350, and bake for additional 35 to 40 minutes.

Ingredients

2 1/2 Cups flour
1 tsp sugar
1 tsp salt
1 cup COLD, UNSALTED butter (if it doesn’t say “unsalted”, don’t use it!)
1/4 cup ice water

Directions

Combine flour, sugar and salt in the bowl of a food processor. Cut butter into small pieces (I sometimes do this ahead of time and leave in frig so it stays cold. You’ll be surprised how quickly the heat from your fingers can warm it up.) and add to the processor bowl. Process until it resembles coarse meal or large grains of sand (should be about 10 seconds). With processor on, slowly pour ice water through the feeder until the dough holds together – it should not be wet or sticky! Divide the dough in two and fatten each into a round disc. Wrap in plastic wrap and chill for at least an hour. When chilled, roll out on lightly floured surface to desired diameter.