The PERFECT Pumpkin Pie with Bourbon Whipped Cream
The most delicious pumpkin pie with a cornmeal crust and bourbon whipped cream!Thanksgiving is in 5 days and I'm so excited to share this recipe with y'all! Pumpkin pie is a classic Thanksgiving dish but I recreated this recipe with a twist.
HOW TO:
The Crust:
I know what you're thinking-cornmeal crust for a pie? It sounds weird but it is LIFE CHANGING! It add the perfect little crunch and flavor and I never want to go back to normal pie crust again. I adapted this pie crust recipe from Garden and Gun.There are two ways to make this crust. One is with a food processor and one is with a pastry blender/dough cutter.If using a food processor, start by combining the dry ingredients and pulse a few times. Add in the chopped cold butter and pulse until the mixture looks like large peas. Add in egg yolk and water with the processor running, then pulse until the dough holds together. Don't over-mix or the dough will become dense. Roll dough up into a ball, wrap in plastic wrap and refrigerate for 1 hour up to 2 days.If using a pastry blender, start out by whisking your dry ingredients for the crust. Add in 1 stick of cold butter that has been cut into cubes. Using your pastry blender, cut the butter into the flour until it resembles small peas. Add in the egg yolk and water and stir to combine. If it's a little too crumbly to hold together, add 1-2 more tablespoons of ice water. Wrap up and refrigerate!It's best to blind bake the crust before adding the filling. This means to partially bake the crust and then bake it again once you add the filling. You need to line the pie dough with parchment paper and add fill it up with dry beans or dry rice so that it will keep the pie crusts shape while baking. Blind bake for 20 minutes before adding the filling!
The Filling:
With all the flavors of fall and a hint of orange, this filling is heavenly.This is also the easiest filling ever. Add all the ingredients into a big bowl and whisk to combine! The only tricky thing about this recipe is making sure the filling doesn't spill over the sides when you are transferring it to the oven... Do it gently and slowly!How to tell when the pie is done? It should slightly jiggle in the center when you move it but it will be set on the edges. It will set once it cools.
The Whipped Cream:
I mean bourbon in the whipped cream, c'monnnnnn. Does it get any better? If you're not a bourbon fan or if you don't drink alcohol, leave it out!!! Totally fine.
Simply whip the heavy cream and confectioners sugar until medium peaks form and the cream holds it's shape. You don't want to over-whip your cream or it will curdle! To decorate the pie like I did, you use small and large star piping tips.
I'm so thankful for all of you and your support for my little blog. Y'all are the greatest!
Happy baking!
Pumpkin Pie with Bourbon Whipped Cream
ingredients:
- 1 cup all-purpose flour
- 3 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1/2 cup yellow cornmeal, medium grind
- 1 stick cold salted butter, cut into cubes
- 1 large egg yolk
- 2-4 tablespoons ice water
- 1 (15 oz.) can pumpkin puree
- 1&1/4 cups evaporated milk
- 1 large egg, at room temperature
- 3 large egg yolks, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- Zest of 1 orange
- 3/4 cup cold heavy whipping cream
- 2 tablespoons confectioners sugar
- 1 tablespoon bourbon
instructions:
How to cook Pumpkin Pie with Bourbon Whipped Cream
- There are two ways to make this crust. One is with a food processor and one is with a pastry blender/dough cutter. If using a food processor, start by combining the dry ingredients and pulse a few times. Add in the chopped cold butter and pulse until the mixture looks like large peas. Add in egg yolk and water with the processor running, then pulse until the dough holds together. Don’t over-mix or the dough will become dense. Roll dough up into a ball, wrap in plastic wrap and refrigerate for 1 hour or up to 2 days.
- If using a pastry blender, start out by whisking your dry ingredients for the crust. Add in 1 stick of cold butter that has been cut into cubes. Using your pastry blender, cut the butter into the flour until it resembles small peas. Add in the egg yolk and water and stir to combine. If it’s a little too crumbly to hold together, add 1-2 more tablespoons of ice water. Wrap up and refrigerate for 1 hour or up to 2 days.
- When the dough has been properly chilled, you need to blind bake it. Preheat oven to 350 degrees and roll out the dough on a lightly floured surface. Roll it out to a 12″ circle and transfer to a pie pan, trimming and crimping the edges with your fingers. If the dough cracks, simply use your fingers to press it back together. Line dough with parchment paper and fill it with dry beans, dry rice or baking weights. This helps the crust keep its shape. Bake for 15 minutes and then remove from oven to cool completely. Remove parchment paper and weights.
- Bring the oven temperature down to 325 degrees.
- In a large bowl, combine all the filling ingredients and whisk to combine. You want the mixture to be smooth. Place the pie pan on a baking sheet to make it easy to transfer and pour the filling into the crust. Gently transfer the baking sheet+pie to the oven and bake for 55-65 minutes or until set on the edges but still slightly wobbly in the center (it will continue to set). If the crust is browning too much, lightly drape aluminum foil on top.
- Once done, transfer the pie to a wire rack and allow to cool completely for at least 3 hours and then place in the refrigerator for a few hours or overnight. Decorate with whipped cream (see below).
- In a mixing bowl fitted with a whisk attachment (or with a hand mixer), whip the heavy cream and confections sugar on medium high speed until medium peaks form, about 3-4 minutes. Gently fold in bourbon and either use immediately or store in the refrigerator until ready to use.