Bourbon Pumpkin Pie

Bourbon Pumpkin Pie
Photo by William Abranowicz

Ingredients

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

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
    • 3/4 cup sugar
    • 1/2 teaspoon salt
    • 1 cup cooked, mashed pumpkin
    • 1 unbaked (9-inch) pastry shell
    • 2 tablespoons butter or margarine, softened
    • +5 other ingredients


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