VANILLA-BOURBON PUMPKIN PIE
Provided by Nancy Fuller
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse until it is in pea-size pieces. Add the vanilla seeds, bourbon and 2 to 3 tablespoons ice water; pulse until the dough just comes together. Turn out onto a piece of plastic wrap; shape into a disk and wrap. Refrigerate until firm, at least 1 hour or overnight.
- Put a baking sheet on the middle oven rack and preheat to 425 degrees F for 30 minutes. Meanwhile, roll out the dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp with your fingers or a fork. Refrigerate until firm, about 30 minutes.
- Meanwhile, make the filling: Combine the heavy cream, bourbon and cinnamon stick in a small saucepan over medium-low heat; bring to a simmer. Transfer the mixture to a large bowl and let cool slightly. Whisk in the pumpkin, eggs, granulated sugar, brown sugar and pumpkin pie spice. Set aside.
- Line the crust with foil, then fill with pie weights or dried beans. Transfer to the hot baking sheet in the oven and bake until lightly golden around the edge, about 15 minutes. Remove the foil and weights and continue baking until the crust is dry and golden all over, about 5 more minutes. Transfer to a rack and let cool completely; leave the baking sheet in the oven. Reduce the temperature to 375 degrees F.
- Discard the cinnamon stick from the filling; pour into the cooled crust and return the pie to the hot baking sheet. Bake until the crust is golden brown and the filling is set, 1 hour to 1 hour 10 minutes. (Tent the crust with foil if it browns too quickly.) Transfer to a rack and let cool completely.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Yolanda Ndabeni
[email protected]This pie is a real crowd-pleaser. I've made it for Thanksgiving dinner for the past three years, and everyone always asks for the recipe.
Ben Dende
[email protected]I've made this pie several times, and it's always a success. The instructions are clear and easy to follow, and the results are always delicious.
Ahvi - Main
[email protected]This is my go-to pumpkin pie recipe. It's always a hit with my friends and family.
Not_ Happy
[email protected]I'm not a big fan of pumpkin pie, but this one was really good. The crust was flaky and the filling was creamy and flavorful.
Azeem Shaikh
[email protected]This pie is a lot of work, but it's worth it. It's the perfect dessert for a special occasion.
Ashfaq Ahmed
[email protected]I followed the recipe exactly, but my pie turned out a little too sweet. I think I'll reduce the amount of sugar next time.
Gu Ghj
[email protected]The crust was a little too crumbly for my taste, but the filling was delicious.
Noe Ibarra
[email protected]I love the addition of bourbon to this pie. It gives it a really nice depth of flavor.
Lukas Lukaku
[email protected]This is the best pumpkin pie I've ever had. The flavors are perfectly balanced, and the crust is out of this world.
Md Moghol
[email protected]I've made this pie twice now, and it's always a crowd-pleaser. The filling is smooth and creamy, and the crust is perfectly golden brown.
Kwabena Mazdai
[email protected]This pumpkin pie was a hit at our Thanksgiving dinner! The combination of vanilla, bourbon, and pumpkin was perfect, and the crust was flaky and delicious.