I have so much to be thankful for but without question I am most thankful for my children Kristin and Patrick. They have always had my heart and my love for them continues to grow each day.
This Thanksgiving, my daughter Kristin is hosting and I am bringing the pumpkin pie. Kristin is an incredible chef and I want to bring a pie worthy of her Thanksgiving feast. For the past week I have been baking pumpkin pies. Although they were delicious and acceptable, some were too sweet and others did not seem to have the right amount of pumpkin spice to them. I finally found one which will be a decadent addition to the meal, Bourbon Pumpkin Pie.
Happy Thanksgiving! xo
Bourbon Pumpkin Pie
adapted from
Epicurious
Ingredients
pastry dough
1 15-ounce can pure pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
3 1/2 tablespoons bourbon
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon salt
Preparation
Roll out the dough on a lightly floured surface with a lightly floured rolling pin into a 12 inch round and fit into pie plate. trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Preheat oven to 375 degrees F with rack in the middle.
Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell for until golden brown all over, 10 to 15 minutes more. Cool completely.
Whisk together remaining ingredients and pour into cooled shell.
Bake until edge filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.
If desired, top with bourbon laced whipped cream.
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