Boozy Pumpkin Pie Recipes

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THROWDOWN PUMPKIN PIE



Throwdown Pumpkin Pie image

Try Bobby Flay's recipe for pumpkin pie, complete with graham cracker crust, from Food Network.

Provided by Bobby Flay

Categories     dessert

Time 2h30m

Yield 1 (9-inch) pie, plus leftover filling

Number Of Ingredients 21

1 1/2 cups finely ground graham cracker crumbs
6 tablespoons butter, melted and slightly warm
1/4 cup granulated sugar
1/4 teaspoon ground cinnamon
2 whole eggs
2 egg yolks
1/4 dark brown sugar
1/4 cup granulated sugar
3 tablespoons melted unsalted butter
1 1/2 cups pumpkin puree
1 1/2 cups heavy cream
1 1/4 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon fine salt
1/2 vanilla bean, split, seeds scraped and reserved
Bourbon-Maple Whipped Cream
1 1/4 cups very cold heavy cream
2 tablespoons Grade B maple syrup
1 to 2 tablespoons bourbon (to your taste)

Steps:

  • For the crust:
  • Preheat the oven to 350 degrees F.
  • Add all the ingredients for the crust to a food processor and pulse until combined; it should feel like wet sand, and just come together.
  • Spread the mixture evenly into a 9-inch pie pan, using your finger tips or the flat bottom of a glass. Firmly press the mixture over the bottom and sides of the pan.
  • Put the pan on the middle rack of the oven and bake until the crust is light brown and firm to the touch, about 10 to 15 minutes. Remove from the oven and let cool.
  • For the filling:
  • Preheat the oven to 275 degrees F.
  • Whisk together the eggs, yolks and sugars in a large bowl. Add the butter, pumpkin, cream, spices, salt and vanilla seeds and whisk to combine. Strain the mixture into a bowl.
  • Pour the strained mixture into the baked pie crust and bake until almost set, about 1 1/2 hours. Remove and let come to room temperature. Refrigerate until chilled, if preferred.
  • Cook's Note: The filling makes more than what is needed to fill the pie shell. You are able to freeze the excess. We made a double batch and it filled 3 pie shells very comfortably.
  • For the whipped cream:
  • Combine the cream, vanilla seeds, syrup and bourbon in a large chilled bowl and whip until soft peaks form.
  • Garnish each piece of pie with a dollop of the whipped cream before serving.

BOOZY PUMPKIN PIE



Boozy Pumpkin Pie image

I haven't made this for years, but I used to make it every Thanksgiving as it was my late FIL's favourite dessert. I guess you could use any whisky but I do recommend Canadian rye. This is not a heavy pie and is good after a big meal. This is based on a Mennonite recipe called Karrups Pie Mit Schnapps.

Provided by Lennie

Categories     Pie

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 9

1 (10 inch) pie shells
2 cups canned pumpkin
4 large eggs, separated
1 cup white sugar
1/2 teaspoon ground cinnamon
1 tablespoon cornstarch
1/2 cup butter, melted
1/3 cup half-and-half or 1/3 cup whipping cream
1 cup Canadian rye whisky

Steps:

  • Preheat oven to 375°F.
  • Place pumpkin in large bowl and add the white sugar, egg yolks and cinnamon; beat well with mixer until thoroughly combined.
  • Add the cream, melted butter and whisky and combine well.
  • In another large bowl and with clean beaters, beat egg whites until stiff.
  • Sprinkle cornstarch over beaten egg whites and fold this mixture into pumpkin mixture.
  • Pour into pie plate lined with pie crust-- I use a 10-inch Pyrex deep-dish glass pie plate and it fills it-- and carefully place in oven.
  • Bake for 1 hour; centre should be set at this time.

Nutrition Facts : Calories 312.1, Fat 15.7, SaturatedFat 7.3, Cholesterol 84.8, Sodium 279.2, Carbohydrate 28.7, Fiber 1.9, Sugar 18.1, Protein 3.9

PUMPKIN PIE



Pumpkin Pie image

Here is a no-fuss pumpkin pie that can be made using fresh or canned pumpkin purée, homemade or store-bought pie crust and fresh or ground ginger. No matter how you assemble it, you won't be disappointed in the outcome. Finish each slice with a dollop of whipped cream.

Provided by The New York Times

Categories     dinner, lunch, dessert

Time 1h

Yield One 9-inch pie

Number Of Ingredients 11

2 cups pumpkin purée (canned or fresh)
3 eggs
2 tablespoons granulated sugar
2 tablespoons light or dark brown sugar
2 tablespoons molasses
1 1/2 cups evaporated milk or heavy cream
1/2 teaspoon ground cloves
2 teaspoons cinnamon
2 tablespoons fresh ginger, grated (or 1 teaspoon ground ginger)
1/2 teaspoon salt
1 9-inch blind-baked pie crust, homemade or store-bought

Steps:

  • Whisk all ingredients together in a bowl. Pour into crust. If there is extra filling, pour it into a baking pan for a crust-less pumpkin pie or custard.
  • Bake the pie for 10 minutes at 450 degrees, then approximately 35 minutes at 350 degrees or until set.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 5 grams, Carbohydrate 28 grams, Fat 10 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 273 milligrams, Sugar 13 grams, TransFat 0 grams

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