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Boozy Bourbon Pumpkin Pie with Brown Sugar Bourbon Whipped Cream
Boozy Bourbon Pumpkin Pie with Brown Sugar Bourbon Whipped Cream .html

Boozy Bourbon Pumpkin Pie with Brown Sugar Bourbon

Whipped Cream

November December 2013

This filling recipe makes two pies. Go ahead and use your favourite short crust recipe, but remember that Tenderflake makes a decent ready-to-bake crust, so don’t eschew pie just because you don’t want to bother making a crust from scratch. Nobody likes a martyr!

3-1/2 c. canned pumpkin

1/4 c. bourbon

5 eggs

1 c. brown sugar, packed

1-1/4 c. half & half cream

1 t. salt

3 t. ground cinnamon

1-1/2 t. freshly grated nutmeg

1/2 t. ground ginger

1/4 t. ground cloves

Combine the bourbon with the pumpkin. Lightly beat the eggs and add to the pumpkin along with the rest of the ingredients. Mix well. Pour into two chilled unbaked pie shells. Bake at 450°F. for 10 minutes, then reduce the heat to 350°F. and continue baking for 45-50 minutes longer, or until the point of a knife inserted into the middle comes out clean. Serve topped generously with whipped cream.

Whipped cream:

Chill the beaters and the bowl if you can, but definitely start with very cold cream.

1 c. whipping cream

pinch of salt

1/4 t. vanilla

1-2 T. brown sugar

1 T. bourbon

Beat the cream until you have soft peaks. Fold in the salt, sugar, vanilla and bourbon. Dollop generously upon wedges of pumpkin pie.


Desserts