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.
VANILLA PUMPKIN PIE
This is my husband's favorite pumpkin pie. It's less spicy than traditional pumpkin pies so you can really taste the pumpkin flavor!
Provided by AB70
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, flour, salt vanilla and cinnamon. Pour filling into pie shell.
- Bake for 20 minutes at 450 degrees F (230 degrees C) then turn oven temperature down to 350 degrees F (175 degrees C) and continue baking 40 more minutes or until a knife inserted in center comes out clean. Cool completely on a wire rack before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 38.4 g, Cholesterol 60.2 mg, Fat 12.5 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 4.4 g, Sodium 331.9 mg, Sugar 25.3 g
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.
BOURBON VANILLA PUMPKIN ROLL
We added canned pumpkin to Betty Crocker™ Super Moist™ yellow cake mix to make our grown-up Bourbon Vanilla Pumpkin roll.
Provided by Stephanie Wise
Categories Dessert
Time 5h45m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with waxed paper; spray paper with cooking spray.
- In medium bowl, beat eggs with whisk until fluffy and light yellow, about 2 minutes. Add pumpkin, dry cake mix, cinnamon and nutmeg; stir until combined. Pour batter into pan, spreading evenly to corners.
- Bake 10 to 14 minutes or until center of cake springs back when lightly touched. Immediately loosen cake from sides of pan and turn upside down onto dish towel generously sprinkled with powdered sugar. Remove pan and waxed paper. Carefully roll up cake in towel. Cool completely on cooling rack, seam side down, about 1 hour.
- In large bowl, beat all frosting ingredients with electric mixer on medium speed until frosting is smooth and spreadable.
- Carefully unroll cooled cake and remove towel. Spread about two-thirds of the frosting over cake to within 1/2 inch of edges. Roll up cake; carefully place on serving plate. Frost with remaining frosting. Cover; refrigerate 4 hours or until set.
Nutrition Facts : ServingSize 1 Serving
ULTIMATE PUMPKIN PIE
Did you know that the variety of pumpkin used in canned pumpkin purée is very close to sweet winter squashes like butternut and honeynut? Making your own fresh purée from these varieties will give you the best possible pumpkin pie, one that's both ultracreamy and richly flavored. Just don't be tempted to halve the whole squash and bake it still in the skin. Cutting it into cubes allows for the most evaporation and condensation for the best texture and taste. If using a glass or ceramic pie pan, you might want to parbake the crust. Since glass doesn't conduct heat as well as metal, the crust may not cook through if you don't parbake.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 3h30m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Place two racks in the oven: one in the lower third and one in the upper third. Place a rimmed baking sheet on the lower oven rack and heat oven to 400 degrees.
- Line another rimmed baking sheet with parchment paper and spread butternut squash on it. Drizzle squash with 2 tablespoons of the heavy cream, sprinkle with granulated sugar and dot the top with butter. Roast on the upper rack, stirring once or twice, until squash is very tender, 40 to 50 minutes.
- Meanwhile, on a lightly floured surface, roll pie dough into a 12-inch circle. Transfer to a 9-inch metal pie pan. Fold over any excess dough, crimping the edges. Transfer to the freezer for at least 30 minutes and up to 24 hours. (This helps the crust hold its shape so the edges don't slump.)
- When the squash is soft, transfer the pan to a wire rack to cool for at least 10 minutes (and up to a few hours). Raise the oven temperature to 425 degrees.
- In a food processor or blender, purée the squash with the remaining cream until smooth. Add eggs, brown sugar, spices, bourbon and salt, and pulse to combine. The mixture should be very smooth.
- Pour mixture into the chilled pie shell. Carefully transfer pie to the hot baking sheet on the bottom rack. Bake for 10 minutes, then lower the oven temperature to 300 and continue to bake until the crust is golden and the center jiggles just slightly when shaken, 35 to 45 minutes longer. Transfer pie to a wire cooling rack and allow to cool completely before serving. Pie can be baked up to 24 hours ahead of serving; do not refrigerate before serving.
More about "vanilla bourbon pumpkin pie recipes"
BOURBON PUMPKIN PIE | GIMME SOME OVEN
From gimmesomeoven.com
4.8/5 (4)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.
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 RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.4/5 (19)Total Time 1 hr 50 minsCategory Dessert, PieCalories 556 per serving
THE BEST PUMPKIN PIE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Food Network KitchenSteps 6Difficulty Easy
ULTIMATE PUMPKIN PIE WITH RUM WHIPPED CREAM
From williams-sonoma.com
BOURBON PUMPKIN PIE RECIPE ~ BARLEY & SAGE
From barleyandsage.com
BRûLéED BOURBON-MAPLE PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
BOURBON VANILLA BEAN PUMPKIN PIE RECIPE - RODELLE …
From rodellekitchen.com
VANILLA BOURBON PUMPKIN PIE - TINY NEW YORK KITCHEN
From tinynewyorkkitchen.com
PECAN PRALINE PUMPKIN PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
VANILLA BOURBON PUMPKIN PIE – VANILLA & SPICE
From vanillaandspice.ca
BOURBON-VANILLA BEAN PUMPKIN PIE – VANILLAPURA
From vanillapura.com
PUMPKIN BOURBON PIE | VERY BEST BAKING
From verybestbaking.com
PUMPKIN PIE WITH BOURBON VANILLA WHIP - GREEN MOUNTAIN GRILLS
From greenmountaingrills.com
BOURBON PUMPKIN PIE RECIPE ON FOOD52
From food52.com
BA'S BEST PUMPKIN PIE RECIPE | BON APPéTIT
From bonappetit.com
VANILLA-BOURBON PUMPKIN PIE RECIPE | NANCY FULLER | FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
15 NO-BAKE PIES THAT ARE EASY AND COOL - THE PIONEER WOMAN
From thepioneerwoman.com
You'll also love