I realized that I have yet to have pumpkin pie. I missed out when I was in London traveling over Thanksgiving, so I thought why not? I found this bourbon infused pie recipe from Gimme Some Oven and it was a done deal.
I gave Winnie a sniff of the bottle because I am a good mom like that, and he seemed to like it. I recommend making the crust – it is not that hard and Rome was not built in a day, so you can wait one hour while it chills.
Recipe Gimme Some Oven
- 3/4 cup packed light brown sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2 large eggs
- 1 can (15 ounces) pumpkin puree
- 1 can (12 ounces) evaporated milk
- 2 tablespoons bourbon (and maybe a little extra for yourself)
- 1 unbaked 9-inch pie crust
- 1 1/4 cups flour
- 2 tsp sugar
- 1/2 tsp salt
- 1 stick cold unsalted butter, cut into small squares
- 4 tbsps cold water
For the dough:
Pulse together flour, sugar and salt in a food processor until combined. Sprinkle in half of the cubed butter, and pulse in 2-second intervals, 2-3 times, or until incorporated. Add remaining butter and pulse until incorporated. Dough will be in little clumps.
Use your hands to pack the dough into a ball, like you’re packing a snowball, then carefully pat the dough into a 1/2-inch thick round disk. Wrap the dough tightly in plastic wrap, then refrigerate for at least 1 hour, or up to 3 days, until ready to use.
For the filling:
Preheat oven to 425° F
Whisk together sugar and pumpkin spice in a small bowl and set aside.
In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 40 to 50 minutes or until toothpick inserted near center comes out clean. Cool on wire rack for 2 hours, then refrigerate until ready to serve.
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