Bourbon-Infused Spiced Pumpkin Pie Delight

Bourbon Pumpkin Pie Recipe

Description

This Bourbon Pumpkin Pie, my favorite twist on a classic holiday dessert, hails from a cherished recipe found in a very old issue of Gourmet magazine. I’ve made a few adjustments over the years: substituting bourbon for brandy, adding fresh ginger, and increasing the spice levels to enhance the flavor profile. This pie has become a Thanksgiving staple in my family, and while the bourbon’s presence is subtle, it adds an unmistakable special touch that elevates the entire dish.

Ingredients

• Water: 1 tablespoon
• Canned solid-pack pumpkin: 1 cup
• Light brown sugar: 2/3 cup
• Cinnamon: 2 teaspoons
• Ground ginger: 1 teaspoon
• Fresh ginger (grated): 1 tablespoon
• Salt: 1/4 teaspoon
• Heavy cream: 1/2 cup
• Eggs: 1 large
• Bourbon: 2 tablespoons

Nutritional Information (per serving)

• Calories: 2024
• Fat Content: 109.5g
• Saturated Fat Content: 63.4g
• Cholesterol Content: 975.1mg
• Sodium Content: 2707.1mg
• Carbohydrate Content: 203.1g
• Fiber Content: 17g
• Sugar Content: 167.2g
• Protein Content: 31.2g

Preparation and Cooking Time

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 30 minutes

Serving

• Yield: 1 ten-inch pie

Instructions

1. Prepare the Dough and Pie Shell:

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   • Roll out 3/4 of the dough to 1/8-inch thickness on a lightly floured surface.
   • Fit the dough into a 10-inch (6-cup) pie plate and trim the edge, leaving a 1/2-inch overhang.
   • Fold the overhang under the dough flush with the edge of the pie plate.
   • Using a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.
   • Turn every other section of the dough in toward the center to form a decorative edge and chill the shell for 30 minutes.

2. Prepare the Decorative Leaves:

   • Roll out the remaining dough to 1/8-inch thickness on a lightly floured surface.
   • Using a 3-inch leaf-shaped cutter, cut out 3 leaves.
   • Transfer the pastry leaves to a baking sheet and score them lightly with the back of a knife to form veins.
   • Chill the leaves for 15 minutes or until firm.
   • Brush the leaves lightly with some of the egg wash and bake in the middle of a preheated 375°F oven for 12 to 15 minutes, or until golden.
   • Transfer the leaves to a rack and let them cool completely.

3. Prepare the Filling:

   • In a large bowl, whisk together the pumpkin, brown sugar, spices (cinnamon, ground ginger, and grated fresh ginger), salt, heavy cream, milk, eggs, and bourbon until the mixture is smooth.

4. Assemble and Bake the Pie:

   • Pour the filling into the chilled pie shell.
   • Brush the edge of the shell lightly with some of the remaining egg wash if desired.
   • Bake the pie in the middle of a preheated 375°F oven for 1 hour, or until the filling is set but the center still shakes slightly.
   • The filling will continue to set as the pie cools.

5. Cool and Serve:

   • Transfer the pie to a rack and let it cool completely.
   • Just before serving, garnish with the baked pastry leaves.
   • Serve with a dollop of whipped cream for an extra touch of indulgence.

Additional Tips and Notes

Selecting Ingredients:

• Pumpkin: For the best texture and flavor, use high-quality canned solid-pack pumpkin. Fresh pumpkin can also be used if it’s pureed until smooth.
• Spices: Freshly ground spices will elevate the pie’s flavor. Consider using whole cinnamon sticks and freshly grated nutmeg if available.
• Bourbon: Choose a good-quality bourbon as it subtly influences the overall flavor. Avoid overly sweet or flavored bourbons to maintain balance.

Dough Handling:

• Keep your pie dough cold to ensure a flaky crust. If it becomes too warm during handling, return it to the refrigerator for a few minutes before continuing.
• Overworking the dough can make it tough. Handle it as little as possible once you start rolling it out.

Pie Crust Variations:

• Graham Cracker Crust: For a different texture and flavor, consider using a graham cracker crust instead of traditional pie dough.
• Nut Crust: Ground pecans or walnuts can be mixed with the dough or used in place of some flour for a nutty crust variation.

Baking Tips:

• Preventing a Soggy Bottom: Pre-baking (blind baking) the pie shell before adding the filling can help prevent a soggy bottom. To blind bake, line the chilled pie shell with parchment paper, fill with pie weights or dried beans, and bake at 375°F for about 15 minutes. Remove the weights and paper, and bake for an additional 5 minutes until lightly golden.
• Covering the Crust: If the pie crust edges start to brown too quickly during baking, cover them with strips of aluminum foil or a pie crust shield.

Serving Suggestions:

• Whipped Cream: Lightly sweetened whipped cream with a hint of vanilla or bourbon complements the flavors of the pie beautifully.
• Ice Cream: A scoop of vanilla or cinnamon ice cream on the side adds an extra layer of indulgence.
• Caramel Sauce: Drizzle homemade or store-bought caramel sauce over each slice for a decadent touch.

Storage:

• Refrigeration: Store leftover pie in the refrigerator, covered with plastic wrap or foil, for up to 4 days.
• Freezing: This pie freezes well. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

Nutritional Analysis

Given the richness of ingredients like heavy cream and eggs, this pie is indulgent and calorie-dense. It is best enjoyed in moderation, and pairing it with lighter dishes during your meal can balance out its richness.

Portion Control: Due to the high caloric content, consider serving smaller slices, especially if following a rich holiday meal.

Alternative Ingredients:

• Lower Fat Options: Substitute heavy cream with a lower-fat option, such as half-and-half or evaporated milk, to reduce the fat content.
• Sugar Alternatives: Consider using a natural sweetener like maple syrup or honey in place of some of the sugar, though this will alter the flavor slightly.

Dietary Adjustments:

• Gluten-Free: Use a gluten-free pie crust and ensure all other ingredients are gluten-free.
• Dairy-Free: Substitute the heavy cream and milk with non-dairy alternatives, such as coconut milk or almond milk.
• Vegan: To make the pie vegan, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use dairy-free substitutes for cream and milk.

Cultural and Historical Context

Pumpkin pie holds a significant place in American culinary tradition, particularly during the fall and winter holidays. The addition of bourbon, an American whiskey, pays homage to this tradition while adding a unique twist. The use of fresh ginger and increased spice levels modernizes the recipe, reflecting contemporary tastes that favor bold, vibrant flavors.

Conclusion

This Bourbon Pumpkin Pie is a delightful fusion of traditional and modern elements, making it a standout dish for any festive occasion. Its rich, creamy filling, enhanced by the subtle warmth of bourbon and the aromatic spices, creates a memorable dessert experience. Whether you’re making it for Thanksgiving, a special dinner party, or just because, this pie is sure to impress and satisfy. Enjoy the process of baking and, most importantly, savor each delicious bite.