Pumpkin Pie is Thanksgiving staple. Give it a little kick this year with some bourbon! We added just a touch to jazz this Thanksgiving classic up a notch, and decorated the top with pie chips, sugared cranberries and pecans. Serve with an extra large scoop of whipped cream!
Drunken Pumpkin aka Bourbon Pumpkin Pie
3/4 cup packed light brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
2 large eggs
1 can (15-ounces) pumpkin puree
1 can (12-ounces) evaporated milk
2 tablespoons bourbon
1 unbaked 9-inch pie crust (recipe below)
1. Preheat oven to 425° F.
2. Whisk together sugar, pumpkin pie spice and salt, in small bowl, and set aside.
3. In a large bowl, whisk the eggs and the pumpkin until combined. Whisk in the sugar-spice mixture until combined. Then gradually stir in the evaporated milk and bourbon until combined. Pour the mixture into the unbaked pie shell.
4. Bake for 15 minutes. Then reduce temperature to 350° F, and bake for an additional 50-60 minutes or until toothpick inserted near center comes out clean.
5. Cool on wire rack for 2 hours, then refrigerate until ready to serve. (The pie will slice easier if chilled.)
Quick and Easy Pie Crust
Makes 2 crusts
2 ½ cups All Purpose flour
2 tbsp granulated sugar
½ tsp table salt
2 ½ sticks of VERY cold Unsalted butter, cut into ½ inch thick pieces
6 tbsp VERY cold water (ice water)
1. Add 2/3 (about 8 oz) of the flour to the bowl of food processor. Add in the sugar and salt and pulse to combine. Lay out the cold butter evenly over the surface of the flour. Begin pulsing the flour and butter together. Continue until the flour and butter are completely combined and there is no dry flour in the processor and the dough has clumped up, be patient. You will know when the dough has formed and will be a big clump in the processor.
2. Spread out the dough with a rubber spatula and then sprinkle the remaining flour over the top. Pulse just few times, 5-6 quick pulses, to break up the dough. Transfer the dough to a large bowl.
3. Sprinkle the water over the dough and use the rubber spatula to fold and mix the water into the dough. Once the water is mixed in and the dough has become a cohesive ball, turn out the dough onto a well floured surface. Flour hands and fold and press the dough a few times by hand so that it makes a nice, smooth ball that can be shaped into a disc. Divide the dough in half and shape each half into a disc. Wrap each disc in plastic wrap and let it rest in the refrigerator for at least 2 hours and up to 3 days.
4. After the dough has rested, use it in any recipe calling for one or two 9-inch pie crust
5. When you are ready to roll make sure you let the dough sit out until it’s pliable. Refrigerated dough is too cold to roll and will crack as you work.
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Photos by Kelly Clare Photography