Kahlua Pumpkin Pie

1 9" pie crust
1/4 cup Kahlua
1/2 c. light brown sugar, packed
1/4 cup light corn syrup
1 cup undiluted evaporated milk
1/2 tsp. salt
1-1/2 tsp. pumpkin pie spice
2 large eggs, beaten
1-1/2 cup canned pumpkin
Place pie crust in 9" pie pan and bake at 450° for 7-8 min., until lightly browned. Meanwhile, beat Kahlua, sugar, corn syrup, milk, salt and spices. Stir in eggs and pumpkin until smooth. Leave crust on oven rack and slide out rack a little ways so you can pour the mixture into the crust. Carefully slide rack back into oven. Reset oven to 325° and bake until barely set in the center, about 40 min. (May be longer or shorter depending on your oven) Cool on wire rack. Serve with Kahlua Cream Topping.

Kahlua Cream Topping:
Beat 1 cup whipping cream with 1 Tbsp of powdered sugar and 1 Tbsp. Kahlua, just until stiff. Turn into serving bowl and drizzle 1 Tbsp. Kahlua on top.

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