Bourbon Pumpkin Pie
Recipe
Makes one 9-inch cake
My Pie Dough:
2 ½ Cups all purpose flour
2 sticks unsalted cold butter
Zest of ½ lemon
2 Tbsp sugar
7 Tbsp cold water
Pinch of salt
This is my classic dough recipe. It may yield more. You can easily freeze it for another day. I also like to
double it as I like thicker crust.
double it as I like thicker crust.
Filling:
3 Large Eggs
1 15 ounce 100% Pure Canned Pumpkin
¼ Cups Sour Cream
2 Tbsp Bourbon
2 Tsp Vanilla Extract
1 Tsp ground cinnamon
½ Tsp Salt
¼ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
1/4 Tsp Ground All Spice
¾ Cup Pure Maple Syrup
1 Cup Heavy Cream
3 Tbsp Granulated Sugar
3 Large Eggs
1 15 ounce 100% Pure Canned Pumpkin
¼ Cups Sour Cream
2 Tbsp Bourbon
2 Tsp Vanilla Extract
1 Tsp ground cinnamon
½ Tsp Salt
¼ Tsp Ground Ginger
¼ Tsp Ground Nutmeg
1/4 Tsp Ground All Spice
¾ Cup Pure Maple Syrup
1 Cup Heavy Cream
3 Tbsp Granulated Sugar
Bourbon Spice Cream:
1 Container (About 1 Cup ½ ) of heavy cream OR 1 Container Miracle whip
1 Tsp All Spice
2 Shots Bourbon
How To:
Pie Dough:
1. In a food processor, pulse all the ingredients minus the water. Then add Tbsp by Tbsp. When almost
combined, remove and create a ball. Do not over-maneuver if don’t want to melt the butter. Flatten
the disk and cut in half. Cover with plastic wrap and place in refrigerator for 30 minutes.
combined, remove and create a ball. Do not over-maneuver if don’t want to melt the butter. Flatten
the disk and cut in half. Cover with plastic wrap and place in refrigerator for 30 minutes.
2. Preheat oven at 400 degrees. Butter your baking dish and unravel your dough. Use a little flower to
avoid sticking and create a sphere. Unravel in your baking dish and spread nicely ensuring it is well in.
Do not fork as you have a liquid. (there is no pre-baking here)
avoid sticking and create a sphere. Unravel in your baking dish and spread nicely ensuring it is well in.
Do not fork as you have a liquid. (there is no pre-baking here)
*If this scares you; Purchase store bought and shine like a start “it’s ok”.
How To:
Filling:
1. In a large bowl, whisk the eggs, canned pumpkin, sour cream, vanilla, bourbon, and all the wonderful
spices.
1. In a large bowl, whisk the eggs, canned pumpkin, sour cream, vanilla, bourbon, and all the wonderful
spices.
2. In a small pan on medium high, bring the maple syrup to a simmer. Let if bubble gently for 2-3
minutes until it begins to thicken (stir constantly). This will bring out the caramel flavours. Remove
from heat and then slowly whisk in the heavy cream making sure to infuse air by stirring to avoid
curdling. The warmth from the syrup will do wonders to the cream.
3. Gently whisk the warm maple syrup cream in the pumpkin mixture. Make sure the filling become
silky and creamy. Pour it in your pre-baked pie crust and bake for 55-60 minutes. I recommend
shutting the oven and letting it sit 10-15 minutes with an open oven to allow it to cool naturally
(avoids cracking).
4. Refrigerating overnight is key; it allows it to set properly. When ready to serve, sprinkle with
granulated sugar and torch away (gently of course). You want it to be shiny and golden. Serve with
Bourbon spice cream.
5. For the bourbon spice cream, mix together until creamy.
Serve.
I am a sucker for Bourbon; I love it. Add Fall to the mix and Pumpkin and you had me at Hello.