This is my final Thanksgiving recipe that I’ll be sharing in 2015, and let’s just say that I might have saved the best for last
In case you missed the other recipes, here’s a short roundup:
- Butternut Squash Mac and Cheese
- Italian Sausage and Kale Stuffing
- Falafel-Spiced Deviled Eggs
- Rye Biscuits with Gouda and Thyme
I’m closing out the list with this Bourbon Pumpkin Pie with Pecan Crumble. Pumpkin pie has never quite been #1 for me. It’s not that I don’t like pumpkin pie. I really do. But I always find myself wanting to cook and eat other pies first (coconut custard, pecan or crack pies for example). This year, I decided to test and develop a pumpkin pie recipe that could really spark some excitement. Here’s what I came up with.
The base of this recipe is my super flaky, super buttery pie crust. I just love an all-butter pie crust, so all my pies start this way. Rich and fragrant, the pie filling is a silky mix of pumpkin puree, eggs, heavy cream, bourbon, ginger, cinnamon, nutmeg and clove. The bourbon adds some really nice depth of flavor that just works with the pumpkin and spices. A final pecan crumble is sprinkled over top, then baked until golden and crunchy. You guys. The finished pie is SO tasty, and I am confident it can easily stand out on any Thanksgiving dessert table. Continue reading for the recipe.