BOBBY FLAY'S PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED CREAM
Provided by Bobby Flay
Categories dessert
Yield 1 (10-inch) pie, 6 to 8 servings
Number Of Ingredients 29
Steps:
- To make the cinnamon crunch, preheat the oven to 350 degrees F.
- Combine the flour, oats, muscovado sugar, and cinnamon in a food processor, and process a few times to combine. Add the butter and pulse until combined. Pat the mixture evenly into a 4-inch square on a parchment-lined baking sheet. Bake until golden brown and crisp, about 15 minutes. Remove and let cool. Transfer to a cutting board and chop into small pieces. Keep the oven on.
- To make the crust, combine the graham cracker crumbs, butter, and cinnamon in a bowl and mix until combined. Press evenly onto the bottom and sides of a 10-inch pie plate. Brush with the beaten egg. Bake until light golden brown and firm, about 12 minutes. Remove from the oven and let cool on a wire rack.
- Reduce the oven temperature to 300 degrees F.
- To make the filling, whisk the eggs, egg yolks, both sugars, and the molasses together in a medium bowl. Mix in the pumpkin puree, cinnamon, ginger, nutmeg, cloves, and salt. Whisk in the heavy cream, milk, and vanilla seeds or extract. Strain the mixture through a coarse strainer into a bowl. Whisk in the butter.
- Place the pie plate on a baking sheet, pour the pumpkin mixture into the shell, and sprinkle additional cinnamon over the top. Bake until the filling is set around edges but the center still jiggles slightly when shaken, 45 to 60 minutes. Transfer to a wire rack and cool to room temperature, about 2 hours.
- Cut the pie into slices and top each with a large dollop of whipped cream and some of the cinnamon crunch.
- Combine the cream, vanilla seeds, maple syrup, and bourbon, to taste, in a large chilled bowl, and whip until soft peaks form.
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.
BOURBON PUMPKIN PIE
For many, Thanksgiving without pumpkin pie is unthinkable, but that doesn't mean you can't jazz up the old standby. A judicious hand with the spices lends this custardy version a certain lightness of being. There is a bit of tang, too, from sour cream, and an underlying warmth from the jigger of bourbon (to amplify the depth of flavor, add some to the whipped cream accompaniment, too).
Provided by Andrea Albin
Categories Bourbon Milk/Cream Egg Dessert Bake Christmas Thanksgiving Spice Pumpkin Chill Cinnamon Christmas Eve Sour Cream Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Pie
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Roll out 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°F with rack in 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 until golden all over, 10 to 15 minutes more. Cool completely.
- Whisk together remaining ingredients and pour into cooled shell.
- Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely.
BOURBON PUMPKIN PIE
This is my very favorite pumpkin (or sweet potato) pie formula. I got it from a very old issue of Gourmet magazine, and tweaked it a bit, substituting bourbon for brandy, adding fresh ginger, upping the spices a bit. My family insists on having this every Thanksgiving. The bourbon is very subtle - you won't notice it's there, but you'll know there's something special about this pie...
Provided by P48422
Categories Pie
Time 1h30m
Yield 1 ten inch pie
Number Of Ingredients 13
Steps:
- Roll out 3/4 of the dough 1/8 of an inch thick on a lightly floured surface; fit it into a 10-inch (6 cup) pie plate, and trim the edge, leaving a 1/2-inch overhang.
- Fold the overhang under the dough flush with the edge of the pie plate and with a sharp knife, make 1/2-inch-long cuts at 3/4-inch intervals all the way around the edge of the shell.
- Turn every other section of the dough in toward the center of the shell to form a decorative edge and chill the shell for 30 minutes.
- Roll out the remaining dough 1/8-inch thick on a lightly floured surface and with a 3-inch leaf-shaped cutter, cut out 3 leaves.
- Transfer the pastry leaves to a baking sheet, score them lightly with the back of a knife to form veins, and chill them for 15 minutes, or until they are firm.
- Brush the leaves lightly with some of the egg wash and bake them in the middle of a preheated 375°F oven for 12 to 15 minutes, or until they are golden.
- Transfer the leaves to a rack and let them cool completely.
- In a bowl, whisk together the pumpkin, the brown sugar, the spices, the salt, the heavy cream, the milk, the eggs, and the bourbon until the filling is smooth and pour the filling into the shell.
- Brush the edge of the shell lightly with some of the remaining egg wash if desired and bake the pie in the middle of a preheated 375°F oven for 1 hour, or until the filling is set but the center still shakes slightly.
- The filling will continue to set as the pie cools.
- Transfer the pie to a rack and let it cool completely.
- Garnish with the pastry leaves just before serving, and serve with whipped cream.
More about "bourbon pumpkin pie recipes"
BOURBON PUMPKIN PIE - BAKER BY NATURE
From bakerbynature.com
4.7/5 (3)Category DessertCuisine AmericanTotal Time 5 hrs 30 mins
- Preheat oven to 425°F (218°C). Have ready and refrigerated one pastry-lined 9-inch pie plate (see foolproof all-butter pie crust).
- In a large mixing bowl, add the pumpkin puree, both sugars, bourbon, and vanilla and whisk well to combine. Add in the eggs and yolk, one at a time, beating well after each addition. Whisk in the evaporated milk, pumpkin spice, cinnamon, ginger, cardamom, flour, and salt.
- Pour the mixture into the prepared pie shell and bake in preheated oven for 15 minutes. Then reduce the heat to 350°F (177°C) and continue baking for 55 minutes, or until the edges are set and the center barely moves when you gently shake the pan back and forth.
- Place the pie plate on a wire rack and cool for 2 hours, then transfer the pie to the refrigerator and chill for at least another 2 hours before slicing.
BOURBON PUMPKIN PIE | GIMME SOME OVEN
From gimmesomeoven.com
4.5/5 (2)Total Time 55 minsServings 12
- Using an electric mixer, beat all of the ingredients together in a large bowl until the cream is whipped and forms soft peaks. Serve, or cover and refrigerate for up to 2 hours.
PUMPKIN BOURBON PIE | VERY BEST BAKING
From verybestbaking.com
Servings 8Category Pies & Tarts
BOURBON PUMPKIN PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (19)Total Time 1 hr 50 minsCategory Dessert, PieCalories 556 per serving
BOOZY BOURBON PUMPKIN PIE - THECOOKFUL
From thecookful.com
BRûLéED BOURBON-MAPLE PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
THE PERFECT PUMPKIN PIE WITH BOURBON WHIPPED CREAM
From elisabethandbutter.com
BOURBON PUMPKIN PIE | WILLIAMS-SONOMA TASTE
From blog.williams-sonoma.com
BOURBON PUMPKIN PIE RECIPE | THE WHISKEY REVIEWER
From whiskeyreviewer.com
MAPLE-BOURBON PUMPKIN PIE RECIPE | MYRECIPES
From myrecipes.com
TOP 44 BOURBON PUMPKIN PIE RECIPE LIBBYS - RECIPESLIST.NET
From recipeslist.net
BOURBON CHOCOLATE PUMPKIN PIE - LIFE'S AMBROSIA
From lifesambrosia.com
BAKED BOURBON MAPLE PUMPKIN PIE RECIPE | TRAEGER GRILLS
From traeger.com
BOURBON PUMPKIN PIE WITH NUTMEG TUILES | WILLIAMS SONOMA
From williams-sonoma.com
THE BEST MAPLE BOURBON PUMPKIN PIE RECIPE - DEERWOOD - JONES
From deerwoodandjones.com
BOURBON PUMPKIN PIE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
MAPLE BOURBON PUMPKIN PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
BOURBON PUMPKIN PIE WITH PECAN STREUSEL RECIPE - FOOD & WINE
From foodandwine.com
BOURBON SPICED PUMPKIN PIE - HOT ROD'S RECIPES
From hotrodsrecipes.com
BOURBON BUTTERMILK PUMPKIN PIE - ABERDEEN'S KITCHEN
From aberdeenskitchen.com
BOURBON-PUMPKIN PIE RECIPE | MYRECIPES
From myrecipes.com
BOURBON BRûLéE PUMPKIN PIE - BRûLéE PUMPKIN PIE RECIPE
From howsweeteats.com
HOW TO MAKE EASY BOURBON PUMPKIN PIE - FAB FOOD FLAVORS
From fabfoodflavors.com
BOURBON PUMPKIN PIE RECIPE - LABELLAVIE.COM
From labellavie.com
BOURBON PUMPKIN PIE WITH PECAN CRUMBLE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
BOURBON PUMPKIN PIE WITH SALTED BROWN-BUTTER PECAN STREUSEL
From sweetpeasandsaffron.com
BEST BOURBONS FOR BAKING: FULL GUIDE (2022 UPDATED)
From liquorlaboratory.com
BOURBON PUMPKIN PIE - THE LEMON PRESS
From lemon.press
PUMPKIN BOURBON PECAN PIE RECIPE - LAURA IN THE KITCHEN
From laurainthekitchen.com
BOURBON PUMPKIN PIE - CAREER GIRL MEETS...
From careergirlmeets.com
PUMPKIN COCKTAILS BOURBON - THERESCIPES.INFO
From therecipes.info
BOURBON PUMPKIN PIE - FLOUR DE LIZ
From flourdeliz.com
BOURBON PUMPKIN PIE RECIPE | CRATE & BARREL
From crateandbarrel.com
BOURBON PUMPKIN PIE RECIPE - RECIPES.NET
From recipes.net
BOURBON PUMPKIN PIE RECIPE | CRATE & BARREL CANADA
From crateandbarrel.ca
BOURBON-VANILLA BEAN PUMPKIN PIE - RECIPE - FINECOOKING
From finecooking.com
RECIPE | BOURBON PUMPKIN PIE – LEMON GROVE LANE
From lemongrovelane.com
HOMEMADE BOURBON & BROWN SUGAR PUMPKIN PIE | REVENGE BAKERY
From icecreamandneondreams.com
BOURBON PUMPKIN PIE RECIPE - COOK.ME RECIPES
From cook.me
PUMPKIN PIE BOURBON SHAKE - TIPSY BARTENDER
From tipsybartender.com
BOURBON PUMPKIN PIE WITH TOASTED WALNUTS - CREATIVE CULINARY
From creative-culinary.com
MAPLE BOURBON PUMPKIN PIE WITH PECAN BUTTERMILK CRUST
From missallieskitchen.com
BOURBON PUMPKIN PIE - A LABOUR OF LIFE
From alabouroflife.com
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 »
#weeknight #time-to-make #course #preparation #occasion #low-protein #pies-and-tarts #desserts #holiday-event #pies #dietary #thanksgiving #low-in-something #number-of-servings #4-hours-or-less
You'll also love