A great pumpkin pie recipe must always be shared, regardless of how post-Thanksgiving we are now toward the end of the year. I’m sure you are all pumpkin pie’d out, but who says pumpkin pie has to always be saved for end of the year festivities ?
I’m not always a traditionalist in the foodiest sense of the word. I like to try new things. I like to jazz things up a bit with an unexpected punch. I like to puzzle you with that flavor you can’t put your finger on. Whether it’s adding in chopped rosemary to melted chocolate or spiking your coffee with sweet maple bourbon, yep, I like to be that person.
But as you could probably figure out, as the title says it all, I won’t hide much from you with this recipe. I’ll be nice to you today.
Boozy Bourbon Pumpkin Pie
Makes 8 servings
- Pastry dough for pie shell
- 1 (15-ounces) can pure pumpkin
- 1 cup heavy cream
- 1/3 cup sour cream
- 2 large eggs
- 3/4 cup sugar
- 3 1/2 tablespoons maple bourbon whiskey
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
*Accompaniment: lightly sweetened whipped cream (add 1 teaspoon bourbon per 1/2 cup cream and a bit of sugar)
- Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
- Preheat oven to 375°F with rack in middle.
- Whisk together remaining ingredients and pour into cooled shell.
- Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.
Cooks’ note: Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.
