1 (15-oz) can pure pumpkin1 cup heavy cream
1/3 cup sour cream
2 large eggs
3/4 cup sugar
3 ½ tbsp bourbon
1 tsp ground cinnamon
¾ tsp ground ginger
¼ tsp ground allspice
¼ tsp salt
Use either homemade or store bought dough and fit it into a 12-inch round pie pan. Trim edge, leaving a 1/2 –inch overhang. Fold overhang under and lightly press against rim of pie plate, them crimp decoratively. Lightly prick bottom all over with a fork. Chill until firm, at least 30 minutes (or freeze 10 minutes).
Preheat oven to 375 with rack in the middle. Line shell with foil and fill with pie weights. Bake until side is set and edge is golden, about 20 minutes. Carefully remove weights and foil and bake shell until golden all over, 10 to 15 minutes more. Cool completely.
Whisk together remaining ingredients and pour into cooled shell. Bake until edge of filling is set but center trembles slightly, about 45 minutes (filling will continue to set as it cools). Cool completely. Accompany with lightly sweetened whipped (add 1 tsp bourbon per ½ cup cream if desired)
Serves 8
Pie can be baked 1 day ahead and chilled. Bring to room temperature before serving.
Comments
Post a Comment