It’s RumChata Pumpkin Pie Time!

10 November, 2019 / by Hank Watson

One of my favorite versions of pumpkin pie for the Holiday season is made with a rum variation of horchata, called “RumChata”. It’s quite the yummy concoction.

The website posted the original version of this recipe. And I have seen and tried several other variations of this special pumpkin pie, which were based on the original recipe. But the others all seemed a little off to my taste, and some were even missing key ingredients!

I’ve done a little tweaking to the recipe, and this is my RumChata pumpkin pie recipe for you to prepare and enjoy with family and friends!

The great thing about cooking with any liquor like this? I can also put it in my coffee! Now THAT is how you start the day right!

I’ve also added my pie crust recipe, ’cause that’s how I roll!  🙂

Got a question about this, or any of our Henriettibles Recipes, please Contact Us! We love to hear from you!

RumChata Pumpkin Pies

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


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


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.

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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


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.

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