A delightful twist on the classic pumpkin pie, infused with the rich flavors of Kahlua and warm spices.
Preheat your oven to 450°F (230°C).
Preheating ensures the tart crust bakes evenly and crisps up nicely.
Place the pie crust into a tart pan and prick the bottom with a fork.
Pricking the crust prevents it from puffing up during baking.
Bake the crust for 8 minutes, then remove from the oven and set aside.
Blind baking helps to prevent a soggy bottom when the filling is added.
In a mixing bowl, whisk together the eggs and pumpkin puree until smooth.
Ensure the mixture is smooth to avoid lumps in the filling.
Add the evaporated milk, brown sugar, Kahlua, corn syrup, pumpkin pie spice, and salt to the bowl, and mix until well combined.
Mix thoroughly to ensure the flavors are evenly distributed.
Reduce the oven temperature to 325°F (165°C).
Lowering the temperature prevents the filling from overcooking.
Carefully pour the filling into the pre-baked crust.
Pour slowly to avoid spilling or creating air bubbles.
Bake the tart for 45-50 minutes, or until the filling is set and slightly jiggles in the center.
Check for doneness by inserting a knife into the center; it should come out clean.
Cool the tart on a wire rack before serving.
Cooling allows the filling to set completely, making it easier to slice.
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