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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

(Pie) Bourbon Pumpkin Pie Recipe

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This recipe for (Pie) Bourbon Pumpkin Pie is from Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pie dough - store bought or favorite recipe
1 (15 oz) can of pumpkin purée
1 cup heavy cream
2 large eggs
3/4 cup sugar
3 1/2 Tbsp bourbon
1 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp salt
Directions:
Directions:
Roll out your dough on a lightly floured surface, lightly flour your rolling pin.
Roll to fit into a 12 inch round pie plate.
Trim the edge, leaving a 1/2 inch overhang.
Fold overhang under and lightly press against the rim of the pie plate.
Crimp decoratively.
Lightly prick the bottom all over with a fork.
Chill until firm. 30 minutes in the refrigerator or 10 minutes in the freezer.
Preheat the oven to 375F with rack in the middle.
Line the shell with aluminum foil and fill with beans or pie weights.
Bake until side is set and the edge is golden, about 20 minutes
Remove your pie weights and foil and bake another 10 to 15 minutes. You want a golden color all over.
Cool completely.
Whisk together all remaining ingredients.
Pour mixture into your cooled pie shell.
Bake for 45 minutes, filling should be set, but jiggles a bit in the center.
Cool completely. Pie sets more as it cools.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Fun to make your sweetened whipped cream and add 1 tsp of bourbon for every 1/2 cup of cream you desire.

 

 

 

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