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Bourbon Pumpkin Pie

Bourbon Pumpkin Pie

Name: Bourbon Pumpkin Pie
Prep time: 1 h 5 min
Cook time: 1 h 20 min
Total time: 2 h 25 min
Yield: 8
Cuisine: American
Ingredients: All-purpose flour 1 ½ cups; Salt ½ tsp; Sugar 2 tsp; Butter 1 stick; Water 3-5 tbsp; Pumpkin puree 1 can (1 ¾) cups; Large eggs 3; Heavy cream 1 cup; Sugar ¾ cup; Bourbon 2 tbsp; Vanilla extract 1 tsp; Cinnamon 2 tsp; Ginger 1 tsp; Salt ½ tsp; Nutmeg ¼ tsp; Cloves pinch

delicious winter dessert

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2h 25m
Serves 8
Medium
325 °F
(1)

Ingredients

	For pie crust:
	1 ½ cups All-purpose flour
	½ tsp Salt
	2 tsp Sugar optional
	1 stick Butter chilled, cut in small pieces
	3-5 tbsp Water ice cold
	For filling:
	1 can (1 ¾) cups Pumpkin puree
	3 Large eggs
	1 cup Heavy cream
	¾ cup Sugar
	2 tbsp Bourbon
	1 tsp Vanilla extract
	2 tsp Cinnamon
	1 tsp Ginger
	½ tsp Salt
	¼ tsp Nutmeg ground or freshly grated
	pinch Cloves ground cloves (optional)

Nutritional information

556

Calories

23g

Fat

208mg

Cholesterol

412mg

Sodium

42g

Carbohydrate

Protein

Cuisine:

American Recipes

Ingredients

For pie crust:
1 ½ cups All-purpose flour
½ tsp Salt
2 tsp Sugar
optional
1 stick Butter
chilled, cut in small pieces
3-5 tbsp Water
ice cold
For filling:
1 can (1 ¾) cups Pumpkin puree
3 Large eggs
1 cup Heavy cream
¾ cup Sugar
2 tbsp Bourbon
1 tsp Vanilla extract
2 tsp Cinnamon
1 tsp Ginger
½ tsp Salt
¼ tsp Nutmeg
ground or freshly grated
pinch Cloves
ground cloves (optional)

Bourbon Pumpkin Pie

This Bourbon Pumpkin Pie is the perfect dessert to serve up in the middle of winter! It is rich and comforting. As the name suggests, the filling for this pie contains bourbon but if you wish to swap it for something non-alcoholic, orange juice or milk are good substitutions.

To make this pie, start by making the pie crust. Make the filling by whisking pumpkin puree with eggs, heavy cream, sugar, bourbon, and vanilla until smooth and well blended.
Add the spices and salt and whisk well. Pour the filling into the crust and place the pie on a baking sheet. Bake for 55 to 65 minutes. Remove to a rack to cool completely before serving. Refrigerate any leftovers.

To make my Bourbon Pumpkin Pie, you will need the following ingredients:

Steps to make Bourbon Pumpkin Pie

1	Make pie crust	5
Mix 1½ cups of all-purpose flour with ½ a teaspoon of salt and 2 teaspoons of sugar in a food processor until fully combined. Add 1 stick of butter and pulse until the mixture resembles small peas. Keep the processor running and gradually pour in 3-5 tablespoons of ice water until the dough comes together.
2	Divide and refrigerate	30
Transfer the dough to a floured work surface and bring together into a ball. Flatten it into a round disk and cover with plastic wrap. Chill in the refrigerator for 30 minutes to 1 hour.
3	Roll out	5
Turn the pastry dish out onto a dusted work surface. Roll out to a circle about 14 inches in diameter. Line a pie dish with dough and shape a fluted edge.
4	Chill	15
Place the crust in the refrigerator to chill for 30 minutes or the freezer for 15 minutes.
5	Preheat oven	5
Heat oven to 375 °F.
6	Prick dough	2
Use a fork to prick the dough all over. Line the crust with a sheet of parchment paper or aluminum foil, pressing it gently to cover the bottom and up the sides. Place pie weights or dry beans in the crust.
7	Blind bake	20
Bake the crust in the oven for about 15 minutes. When it starts to dry and begins to show a bit of color, remove the crust from the oven. Remove the foil and weights and prick the pastry again if necessary to remove any air pockets. Return the crust to the oven and bake for 5 more minutes.
8	Cool crust and reduce oven heat	1
Remove the crust from the oven. Reduce oven heat to 325 °F.
9	Prepare filling	3
Whisk 1 can of pumpkin puree with 3 eggs, 1 cup of heavy cream, ¾ cup of dark brown sugar, 2 tablespoons of bourbon, and 1 teaspoon of vanilla extract until you have a smooth and well blended mixture.
10	Add spices	1
Add 2 teaspoons of cinnamon, 1 teaspoon of ginger, ½ a teaspoon of salt, ¼ teaspoon of nutmeg and a pinch of cloves (if using). Whisk until fully incorporated.
11	Transfer filling to pastry crust	3
Carefully pour the filling mixture into the pre-baked pie crust.
12	Bake	60
Bake in the oven for 55-60 minutes until the edges puff up and the center is set but still jiggles slightly. Remove from the oven.
13	Cool	60
Leave the pie to cool completely on a wire rack.
14	Serve	1
Serve with freshly whipped cream and a sprinkling of cinnamon sugar.

This Bourbon Pumpkin Pie is a delicious decadent dessert! You won’t be sorry if you try this one! Don’t forget to tag #CookMeRecipes when you make it.

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!