"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Bourbon Pumpkin Pie Recipe

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This recipe for Bourbon Pumpkin Pie, by , is from From Our Mountains: Our People, Our Food, and Our Stories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Monroe Herring, Blountville, TN


Single 9-inch pie crust
15 oz. (about 1 3/4 c.) pure pumpkin pie puree
1/4 c. reduced-fat sour cream
1/2 c. heavy cream
2 large whole eggs
1/2 c. granulated sugar
1/4 c. light brown sugar
1/4 c. bourbon (don't measure--guess, hee hee)
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. allspice
1/4 tsp. salt
1/4 tsp. ground cloves
1/4 c. pepitas or pumpkin seeds
2 Tbsp. pure maple syrup

Whisk together pumpkin puree, sour cream, heavy cream, 2 whole eggs, sugars, bourbon, cinnamon, nutmeg, allspice, salt and cloves. Spoon filling into 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.

Personal Notes:
Personal Notes:
Did you know pumpkin pie has more of an impact on your man than perfume?




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