Bourbon Pumpkin PiePrint Recipe

There is nothing like a dash of Bourbon to liven up a pumkpin pie – it’s a little rock and roll and I like it, I like it alot. Just as I like this fine pie. It’s not overly complex, just a warmly spiced dessert with a slight bourbon taste that gives it depth of flavour and raises the bar on your usual Thanksgiving contender.

For those of you celebrating Thanksgiving (Happy Thanksgiving to you!), I imagine you would already have your favourite pumpkin pie underway. On the odd chance you are at a loose end then you must try this recipe. Aside from its tried and tested ‘flakiest pie crust ever’, it is also sinfully creamy and simple. Don’t skimp on the Bourbon – it is there for a reason and there is nothing wrong with injecting a little rock and roll into your Thanksgiving dinner anyway.

Pastry
1 1/4 cup of plain (all purpose) flour
4 ounces unsalted butter, cut into 1/2 inch cubes
1/4 to 1/3 cup iced water
1/4 teaspoon salt
2 tablespoons confectioners sugar

Filling
15 ounces pureed pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
4 tablespoons bourbon
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt

Place the flour and salt in a large mixing bowl. Using a pastry cutter, two knives or your fingers, cut or rub the butter into the flour until the butter pieces are the size of peas. Sprinkle iced water, 1 tablespoon at a time, over the flour and butter mixture. Stir and fluff the mixture until shaggy clumps form. Test to see if the dough holds together when squeezed, if it does then flatten into a disk about 6 inches wide, cover in plastic wrap and refrigerate for 30 minutes at least (several hours is fine). If the dough falls apart continue adding more water and fluffing till it holds together.

Preheat oven to 375°F with rack in middle.

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).

Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 15 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more.

Whisk together filling ingredients and pour into warm 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.

Notes: Best served with a sweetened whipped cream to which you can add a good dash of Bourbon to further enhance the flavour. Also, this pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.

Source: adapted from several recipes off epicurious.com and the Art and Soul of Baking by Sur La Table

© 2010, Michelle. All rights reserved.