Tag Archives: pumpkin pie

Bourbon Pumpkin Pie

Have you ever had homemade pumpkin pie?  No, I don’t mean the slice that you bought at Marie Callendars restaurant and brought home to eat.  I mean a pie that you whisked and creamed and baked in your own oven!  

Now I’m not saying you’re hand scraping and roasting the baking pumpkins from your glorious garden, there may even be a can or two of pumpkin purée, but this is the real deal!  It’s light, creamy and not overly sweet.  Once it’s time for dessert, just add some homemade whipped cream and marvel in all of the “mmms, yumms, oohs & ahhs” you’re about to receive!  This one will make a believer out your most finicky pumpkin pie eater, which used to be me. 😉 

The Starting Lineup

  • 1 pie crust (home made or store bought)
  • 1 cup heavy cream
  • 1 cup whole milk
  • 3 large eggs, plus 2 egg yolks
  • 4oz bourbon
  • 1 tsp vanilla extract
  • 1 (15oz) can of pumpkin purée (NOT pumpkin pie filling)
  • 1 cup candied yams, drained from can
  • 3/4 cup granulated sugar
  • 1/4 cup real maple syrup
  • 1/4 ground ginger
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp salt  

Now I do prefer to make my own buttery pie crust and with this recipe I always parbake my crust so that it has some texture to the bottom and doesn’t get soggy.  That is a personal preference though..some people love the softer bottomed crust. 

 Preheat the oven to 425 degrees and place a rimmed foil-covered baking sheet to heat up as well.

….To begin the filling!  In a medium bowl, whisk together the cream, milk, eggs & yolks, bourbon and vanilla extract.  Set aside. 

   In a large heavy-bottomed saucepan, combine the pumpkin purée, candied yams, sugar, maple syrup, ginger, cinnamon, nutmeg and salt.  Bring to a simmer and mash and stir the mixture together continuously until thickened.  This will be nice and glossy after about 10-12 minutes of doing so. 

   Remove the purée from the heat and slowly whisk in the cream mixture (slowly so the eggs do not scramble in the hot purée). 

   Next, strain this mixture through a fine mesh strainer over a large bowl while pressing down the remaining chunks with a rubber spatula.  Once it’s all sieved through, re-whisk. 

       Pour this yummy, custard’y mixture into your prepared pie pan/crust.  Give a little jiggle to evenly distribute and place the pan directly onto the preheated baking sheet into the oven. 

Allow to bake at 425 degrees for 10 minutes *I like to cover my crust in either the beginning or end to reduce over browning.  Reduce the heat to 350 degrees and continue to bake for another 30-35, or until the pie is set and jiggles only slightly.  *It will continue to cook and set once removed from the oven.  Allow to cool completely before serving or refrigerated.  *Keep in the refridgerator overnight if serving the next day. 

   Enjoy!!

Glazed Pumpkin Pie Snickerdoodles

In my home right now, Fall IS in the air!  The pumpkin pie spiced aroma is almost too much to take as my boys and I are baking, so we decide to play outside as the cookies cool.  …Going outside to play, that again told me it was Fall and no longer the hot summer months.

It also made it that much more pleasurable to go back in and REALLY smell that sweet & spicy goodness!  These delicious cookies are topped off with a glaze that can only make them better..if you can even imagine!! 🍂🍃🍂

The Starting Lineup

  • 2 3/4 cups all purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 tsp pumpkin pie spice
  • 2 sticks butter, unsalted softened 
  • 1 cups sugar, divided
  • 1/2 cup light brown sugar
  • 1 egg, room temperature 
  • 3/4 cup of pumpkin purée 
  • 1 tsp pure vanilla extract

Crust

  • 1/4 cup sugar
  • 1 tbsp pumpkin pie spice
  • 1 tbsp cinnamon

Simple Glaze

  • 1 1/2 cup confectioners sugar
  • 3 Tbsp milk
  • 1 tsp pure vanilla extract  

Preheat the oven to 400 degrees and have to baking sheets prepped with parchment paper.

In a large bowl, whisk together the flour, cream of tartar, baking soda, salt and pumpkin pie spice. 

 In a seperate bowl with a hand mixer or a stand mixer and paddle attachment, cream together the softened 2 sticks of butter and the white and light brown sugar till fluffy (2-3 minutes) on medium speed. Add in the egg and vanilla extract and beat for 1 minute. Finally add in your pumpkin purée and beat together till just combined. 

     Now you’ll slowly add in the dry ingredients (flour mix), scraping the bowl as needed, and beat again until just combined. Do not overmix! Saran Wrap the top of this dough and refrigerate for 20-30 minutes (meanwhile clean the mess 😉 and get the ‘crust’ together. 
   In a shallow dish combine the 1/4 cup sugar and 1tsp each of the pumpkin pie spice and cinnamon. (Remove dough from refridgerator). With a small spoon or better yet, a small small ice cream scoop, scoop out a ball of dough and roll in the ‘crust’. Make sure to fully coat..you may need to make more sugar mix. 

   Place each dough ball onto the parchment lined baking sheets about 2″ apart. *I typically fit about a dozen per sheet. 

 Place the baking sheet into the preheated oven for 10 minutes, rotating the baking sheet halfway through (at 5 minutes). Cool for 5-7 minutes and then transfer to a wire rack to cool completely. Complete with the remaining dough and baking sheets till all are cooked and cooled. 

 Meanwhile, prepare the Simple Glaze for your finished cookies.  In a small bowl combine the glaze ingredients and whisk till smooth.  Now with the cooled cookies still on the wire rack over the baking sheet, you can either drizzle the glaze or dunk the cookie tops and replace on rack to soak in and harden. 

     Set these beauties on a pretty platter or immediately serve alongside a cold glass of milk!  Also…get ready to make another couple dozen, as they go quick!! 

 

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