The fragrant warmth of cinnamon, nutmeg, ginger, and cloves that fills the kitchen when baking Pumpkin Pie is reason enough to give this recipe a try. This holiday favorite has a velvet texture, a hint of bourbon, and a candied pecan crunch baked into the crust. Pile on the whip cream and dish out slices to friends and family on Thanksgiving, or enjoy a late-night slice with a glass of bourbon the day after.
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Pumpkin Pie Filling
2 cups (516g) organic pumpkin puree
3 medium whole eggs
1 medium egg yolk
1 cup heavy cream
2 tbsp. bourbon
1/2 cup light brown sugar
1 tsp. cinnamon, ground ginger, salt
1/4 tsp. ground cloves, freshly grated nutmeg, black pepper
- Measure out 516g of pumpkin puree
- Combine spices and whisk to create a uniform mixture
- Mix cream and spices into the pumpkin puree
Flaky Tart Dough
1 tsp. salt
2/3 cup water
455g all-purpose flour
1 cup + 5 tbsp. unsalted butter, very cold
- In a small bowl, combine salt and water, and refrigerate
- Cut butter into 1/2 inch pieces
- Measure out flour into a large bowl, add the pieces of butter, and using a bench scraper to cut the butter into the size of peas
- Add the cold water to the flour mixture and mix using the bench scraper, until the dough just begins to come together.
- On a lightly floured surface, divide the dough into 2 small balls, flatten, and cover in plastic wrap and refrigerate for at least 2 hours.
- Roll out the cooled dough, gently lift into the pie pan, and crimp the edges.
- Chill the pie dough for an hour, before baking
- Chop candied pecans
- Add candied pecans to the cooled pie dough
- Bake the dough for about 20 minutes (partially baked)
- Cool the dough and add the pumpkin pie filling
- Bake at 325 degrees F for an hour, until the center is just wobbly
Alternate Pie Crust
2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
1 tsp salt
2 TBS sugar
12 TBS cold unsalted butter, cut into 1/4" slices
1/2 cup solid cold wooly leaf lard, cut into big pieces
1/4 cup cold vodka
1/4 cup cold water
- Process 1 1/2 cups of the flour, the sugar, and the salt in the food processor just until combined. Add butter and shortening and process until dough starts to collect in lumps, resemble cottage cheese, and all flour is coated (about 15 seconds). Scrape processor bowl with spatula and redistribute dough around blade. Add remaining flour and pulse until mixture is evenly distributed and the mass has been broken up, 4 to 6 quick pulses. Empty mixture into bowl.
- Sprinkle vodka and water over mixture. Use rubber spatula to fold and mix, pressing down on dough until it is slightly tacky and sticks together. Divide into two balls, wrapping each in plastic wrap and pressing into 4"discs. Refrigerate at least 45 minutes, or up to 2 days.