Pumpkin pie – it’s just not Thanksgiving without it, but
once you realize how easy it is to make, you might want it more often. Like for
breakfast!
I have to admit to using an old standby, the recipe from a
can of Libby’s 100% Pure (canned) Pumpkin (see below) which never fails, though
I swap out the evap milk for the same quantity ½ and ½. It’s fast, easy, yummy
and familiar. However, one year I decided to do a taste test with one “traditional”
pie versus one Bourbon Pumpkin Pie which I saw in Gourmet Magazine. Which one
won? The Gourmet version did, and you can say because it has fewer eggs and ads
sour cream for a little tang, or is more heavily spiced, or is creamier… or you
can just say BOURBON.
First of all, you need to make a crust. Click here for my
FAMOUS three minute Cuisinart “no roll” crust and thank me forever. If you’re
in a rush, fine. Go ahead and use frozen dough. I will avert my eyes. (Below: my pie crust, right out of the Cuisinart. No rolling! Trust me.)
After you blind bake your crust, let it cool while you
prepare the filling, as follows:
BOURBON PUMPKIN PIE
1 (15 oz) can pure pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
¾ cup sugar
3 ½ Tbsp. bourbon
1 tsp. ground cinnamon
¾ tsp. ground ginger
¼ tsp. ground allspice
¼ tsp. salt
·
Whisk together 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.
·
Serve at room temperature. For added depth of
flavor, add bourbon to the whipped cream you dollop on top of each slice!
going into the oven - and out of it! (Note in photo below the filling is puffed up. It will settle.)
