Pumpkin Bourbon Pie

By 300 Sandwiches

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Last Thanksgiving, I didn’t cook one dish. I was in bed, resting and recovering after having Q, only meandering out of bed to eat the beautiful multicourse meal E cooked all by himself for our parents and I. Q lounged in her little Baby Bjorn rocker while we sat around the table, too little to indulge in the turkey and trimmings. She joined me back in bed right after the meal. E did the dishes, along with other family members.

This year, I’m back. Ready to cook and contribute. Ready to tablescape! And little Q, she is so ready to chow down on a full plate of food with her nine teeth and full cheeks. Bring it, Thanksgiving. I’m here for it.

Dessert, I got you. This pumpkin bourbon pie will be served up with a generous heaping of whipped cream and mulled wine.  I love pumpkin pie, but I jazz up the standard recipe with some bourbon. I used a bottle of Kings Country Distillery bourbon we had in our liquor stockpile as my secret sauce, but whatever dark whiskey you prefer will suffice.

Do you know the difference between bourbon and whiskey? Read up on the specifics here. Then, impress your family at your holiday gathering with your newfound knowledge while you hand them a slice of pumpkin bourbony goodness.

8 full size graham crackers, ground (about 2 1/2 cups of graham cracker crumbs)
5 tablespoons butter, melted
1/4 teaspoon salt
1/4 cup sugar

1 can (15 oz.) pure pumpkin puree
1 cup (12 oz.) evaporated milk
1/2 cup light brown sugar
2 eggs
2 tablespoons bourbon
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon cardamom
pinch of salt

Whipped cream:
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon bourbon
pinch of salt

For crust: Preheat oven to 350 degrees. In a food processor, pulse graham crackers. Add salt and sugar, then slowly add butter. Pulse until well blended. Lightly grease a 9′ round pie pan, and press the graham cracker crust mixture into the sides and floor of the pan. Place in the oven
and bake for 12 to 15 minutes. Remove from oven and let cool.

For filling: Combine all filling ingredients into a large bowl and blend until well combined. Pour mixture into the pie shell. Place in oven and bake at 425 degrees for 15 minutes, then drop the temperature to 350 degrees and bake for another 40 to 50 minutes. Remove when a toothpick place down the middle comes out clean.

For whipped cream: In a large, chilled bowl, combine all of the ingredients for whipped cream. using a hand mixer to blend the cream until stiff peaks form. Dollop on top of pie.

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