Bourbon Pumpkin Pie (Recipe for Printing)
Decadent pie with bourbon, brown sugar and warm spices - a holiday favorite topped with whipped cream for the perfect finish.
# What You’ll Need:
→ Crust
01 -
1 foolproof all-butter pie crust or your favorite pie crust recipe
→ Filling
02 -
425g can pumpkin puree
03 -
159g light brown sugar, packed
04 -
50g granulated sugar
05 -
49ml bourbon
06 -
2 teaspoons vanilla extract
07 -
2 large eggs, room temperature
08 -
1 large egg yolk, room temperature
09 -
354ml evaporated milk
10 -
2 and 1/2 teaspoons pumpkin pie spice
11 -
3/4 teaspoon cinnamon
12 -
1/2 teaspoon ground ginger
13 -
1/4 teaspoon ground cardamom
14 -
1 and 1/2 teaspoons all-purpose flour
15 -
1/4 teaspoon salt
→ Garnish
16 -
Whipped cream
# Steps to Prepare:
01 -
Remove the dough from the fridge 15 minutes before rolling. Lightly flour a rolling pin and work surface. Starting from the center of the disk, roll the dough away from you in one firm stroke, rotating a quarter turn clockwise after each stroke. Continue until the dough is about 40cm in diameter and 3mm thick.
02 -
Carefully fold the dough in half and lay it across one side of a 25cm pie pan. Unfold and fit the dough into the pan, ensuring no gaps between dough and pan sides. Burst any air bubbles with a fork.
03 -
Using kitchen scissors, trim the dough overhang to 4cm, measuring from the inner rim of the pan. Roll the overhang underneath the rim and crimp. Cover lightly with plastic wrap and refrigerate for at least 30 minutes.
04 -
Preheat oven to 190°C. Line chilled crust with scrunched parchment paper and fill with pie weights or dry beans, ensuring even distribution. Bake in the lower third of the oven for 18 minutes.
05 -
Remove weights and parchment. Prick bottom of crust all over with a fork. Return to oven and bake another 18 minutes until lightly golden brown. Remove and place on a cooling rack. Reduce oven temperature to 175°C.
06 -
In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, bourbon, and vanilla until well combined.
07 -
Add eggs and yolk one at a time, beating well after each addition. Whisk in evaporated milk, spices, flour, and salt until just combined.
08 -
Pour filling into the partially baked crust. Bake in the lower third of the oven for 50-55 minutes, until the center is almost set but still has a slight jiggle in the middle.
09 -
Cool on a wire rack for two hours, then refrigerate for at least another 2 hours before slicing. Serve with whipped cream.
# Helpful Advice:
01 -
The center should still have a slight jiggle when done baking as it will firm up while cooling.
02 -
Allow the pie to fully chill for the best flavor and texture.