6 ounces RumChata Horchata Con Ron Cream Liqueur
1, 15 ounce can pure pumpkin
½ cup brown sugar
2 large eggs
1 cup sweetened condensed milk
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon nutmeg
½ teaspoon salt
1, 9-ounce prepared (or homemade) pie crust
Preheat an oven to 425 degrees Fahrenheit. Add RumChata, pumpkin, brown sugar, eggs, sweetened condensed milk, spices and salt in a medium bowl. Whisk until smooth. Pour mixture into pie crust and bake for 15 minutes.
Reduce oven temperature to 350 degrees and continue baking for 35 to 40 minutes or until knife, inserted 1 inch from crust, comes out clean. Let cool. Garnish as desired.
