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Bourbon Pumpkin Pie
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Provided By:
Lori Powell

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    • A touch of bourbon gives this pie depth, while a pretty sprinkle of maple-glazed pepitas echo the pumpkin flavor and adds sweet crunch.

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    Ingredients

    Makes: single crust 9-inch pie

      • 1 circle of store-bought pie dough (from 1 box)
      • All-purpose flour to roll out dough
      • 15 ounces (about 1 3/4 cups) pure pumpkin pie puree
      • 1/4 cup reduced-fat sour cream
      • 1/2 cup heavy cream
      • 2 large whole eggs
      • 1/2 cup granulated sugar
      • 1/4 cup light brown sugar
      • 1/4 cup bourbon
      • 1 teaspoon ground cinnamon
      • 1/4 teaspoon ground nutmeg
      • 1/4 teaspoon allspice
      • 1/4 teaspoon salt
      • 1/4 teaspoon ground cloves
      • 1/4 cup pepitas or pumpkin seeds
      • 2 tablespoons pure maple syrup

    Directions

    Preheat oven to 375F. Roll out pastry circle on a lightly floured surface with a floured rolling pin into a 12-inch round and transfer to pie plate. Fit into a 9-inch (4 cup) pie dish, then fold edges under and crimp decoratively. Lightly prick bottom all over with a fork and chill until firm, about 20 minutes, or freeze 10 minutes.

    Line dough with foil, then fill with pie weights or beans and bake in middle of oven until just set, about 20 minutes. Carefully remove foil and beans and return to oven. Bake for another 8 to 10 minutes until pale golden. Transfer pie plate to a rack to cool.

    Whisk together pumpkin puree, sour cream, heavy cream, 2 whole eggs, sugars, bourbon, cinnamon, nutmeg, allspice, salt and cloves. Spoon filling into cooled pie shell (you might have a little extra filling) and bake in middle of oven for 50 to 55 minutes, until filling is set but center still trembles slightly. (If pie crust is browning too much, cover with pie crust protectors or aluminum foil) Transfer to a rack to cool.

    Toast pepitas in a small non-stick skillet over moderately high heat until popping slightly. Add maple syrup, stirring, until reduced and just coating the pumpkin seeds, about 2 minutes. Transfer to an oiled piece of foil and let cool, about 10 minutes. Garnish pie with maple glazed pumpkin seeds an hour before serving.

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    4 Comments

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    Mary Lou

    This pie can be slimmed down by making a simple Libbys pumpkin pie and simply adding 2 capfuls of your favorite burbon to the mix. I have been making this pie easy and smooth for over 50 years! Put it all in a blender,pour in a crust! Family fave!

    November 24 2010 at 9:36 PM Report abuse rate up rate down Reply
    Sandy

    I am going to the store right now for the ingredients for this pie! Can't wait to taste it.

    November 19 2010 at 9:23 AM Report abuse rate up rate down Reply
    kaabasketcase

    Sounds good,but looks gross!I would much rather use my extra crust,roll it out, use a leaf cookie cutter making a baked garnish of fall leafs. Always a baking hit to decorate seasonally and it is affordable. The seeds needthier own dish. Happy T-day!

    November 13 2010 at 10:22 AM Report abuse rate up rate down Reply
    storkei

    It does not look appetizing. My family will not eat it.

    November 13 2010 at 8:17 AM Report abuse rate up rate down Reply

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