Bourbon Pumpkin Pie

Bourbon Pumpkin Pie
Photo by William Abranowicz

Ingredients

  • 3 ½ tablespoons bourbon
  • ¾ cup sugar
  • 2 large eggs
  • ¼ teaspoon salt
  • 1 teaspoon bourbon per 1/2 cup cream if desired)
  • Pastry dough
  • pie weights or dried beans
  • + 8 more ingredients
    • a 9 ½-inch deep-dish pie plate (6-cup capacity)
    • ¼ teaspoon ground allspice
    • ¾ teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 1/3 cup sour cream
    • 1 cup heavy cream
    • 1 (15-ounces can pure pumpkin
    • lightly sweetened whipped cream (add 1 teaspoon bourbon per ½ cup cream if desired)

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. C...

View full recipe at Epicurious

Comments

Variations on Bourbon Pumpkin Pie

  • Bourbon-Pumpkin Pie
    • 1/4 teaspoon ground cinnamon
    • 3 eggs
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 2 tablespoons bourbon, heated
    • 1 cup evaporated milk
    • +4 other ingredients


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