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 🙂
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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.
When making this pie, I would highly recommend using the best ingredients possible:
- Homemade pie crust is ideal. Also use good butter in the crust and crumble (like Kerrygold).
- Make sure your spices and pecans are fresh. I use pre-ground cinnamon and ginger, and grind nutmeg and clove fresh.
- Good bourbon is a must here. Bulleit, Woodford Reserve and Knob Creek would all be tasty additions.
When giving advice like this, I feel like Ina Garten 😛 But it really does make a difference.
Because this is a custard pie, I wouldn’t recommend making it too far in advance for Thanksgiving. You can make the pie dough and filling up to three days in advance – store separately in the fridge. Bake the pie the night before Thanksgiving, and let cool at room temperature until you’re ready to serve.
Bourbon Pumpkin Pie with Pecan Crumble
For the pie:
- 1 batch flaky pie crust
- 1 3/4 cups pumpkin puree
- 3 large eggs
- 1 cup heavy cream
- 3/4 cup packed dark brown sugar
- 2 tablespoons good quality bourbon (I used Bulleit here)
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine grain sea salt
- 1/4 teaspoon grated nutmeg
- Pinch ground clove
For the crumble:
- 1/2 cup flour
- 1/2 cup packed dark brown sugar
- 1/3 cup chopped pecans
- 3 tablespoons unsalted butter softened (I used Kerrygold here and in the crust)
- Pinch of fine grain sea salt
On a lightly floured work surface, roll out dough to a 12-inch round. Transfer crust to a 9-inch pie plate. Trim any excess dough, then crimp edges (here's a good how-to video). Prick crust all over with a fork, then chill crust for 30 minutes in the freezer.
While the dough chills, preheat an oven to 375°F, and place an oven rack in the middle position. Line chilled crust with aluminum foil and fill with pie weights or dried beans. Bake for 20 minutes, then carefully remove foil and weights and bake until pale golden (5 to 7 minutes more). Cool on rack until needed.
Lower oven temperature to 325°F. In a large bowl, whisk together the pumpkin puree, eggs, cream, dark brown sugar, bourbon, ground ginger, cinnamon, 1/2 teaspoon salt, nutmeg and clove. Pour mixture into the cooled pie shell. Transfer pie to a large baking sheet. Bake for 30 minutes.
Meanwhile, prepare the crumble. Add flour, dark brown sugar, pecans, butter and salt in a medium bowl, and using your fingertips, rub ingredients together until evenly combined and clumps start to form. After the pie has cooked for 30 minutes, take it out of the oven, and evenly sprinkle the surface with the crumble. Return to the oven and cook until the crust is golden and center jiggles just slightly when shaken (20 - 30 minutes more). Total cook time is 50 - 60 minutes. Let cool completely before serving.
I partnered with Kerrygold on this article. They provided me a selection of their delicious cheeses and butters to sample. #KGgrassfed.
Check out some of my other dessert recipes perfect for Thanksgiving:6