Bourbon Pumpkin Pie
Fred now , just 12 weeks!
So the husband likes everything pumpkin this time a year, and pumpkin coffee year round
Bourbon Pumpkin Pie
For the pie: You can use the one you find at the market in a roll
1 batch Basic Pie Dough
2 1/2 cups (20 oz./625 g) pumpkin puree (from about 1 1/2 cans, each 15 oz./470 g)
1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar
1/2 cup (4 oz./125 g) granulated sugar
1 Tbs. all-purpose flour
1/2 tsp. kosher salt
1 1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. freshly grated nutmeg
2 whole eggs plus 2 egg yolks
1 cup (8 fl. oz./250 ml) heavy cream
3 Tbs. bourbon
2 Tbs. fresh lemon juice
1 vanilla bean, split and seeds scraped, seeds reserved
Whipped cream for serving
To make the tuiles, in a bowl, stir together the granulated sugar and egg whites until combined. Stir in the melted butter, flour and nutmeg. Cover the bowl and refrigerate the batter for at least 2 hours or up to 4 hours.
To make the pie, preheat the oven temperature to 400°F
Roll out the pie dough into a 12-inch (30-cm) round about 1/8 inch (3 mm) thick. Transfer the dough to a 9-inch (23-cm) pie dish and fit the dough into the dish. Trim the edges, leaving a 1/2-inch (12-mm) overhang. Fold under the excess dough and, using your thumb, decoratively flute the edges. Using a fork, gently poke holes in several places on the bottom of the crust. Freeze for 15 minutes.
Line the piecrust with parchment paper or aluminum foil and fill with pie weights. Bake until the crust starts to set, about 15 minutes. Remove the parchment and weights and bake until the crust is light golden brown, about 5 minutes more. Transfer to a wire rack and let cool completely, about 30 minutes. Reduce the oven temperature to 375°F (190°C).
Meanwhile, in a large bowl, whisk together the pumpkin puree, brown sugar and granulated sugar. Add the flour, salt, cinnamon, ginger and nutmeg and whisk until smooth. Add the eggs and egg yolks and whisk until combined. Add the cream, bourbon, lemon juice and vanilla bean seeds and whisk until smooth. Pour the filling into the cooled piecrust.
Place the pie dish on a baking sheet. Bake until the filling is set, about 1 hour and 15 minutes, covering the edges of the crust with aluminum foil if they brown too quickly. Transfer the pie dish to the wire rack and let the pie cool completely, about 4 hours, before serving. Spoon the whipped cream into the center of the pie and garnish with the tuiles. Serves 12
My Tom boy out in the back pasture.