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
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Prepare the Dough and Pie Shell:
- 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.
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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.
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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.
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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.
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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.