• Thursday, October 1, 2020

Thanksgiving Pie

Bourbon Pumpkin Pie
November 24, 2013

pastry dough
1 (15-oz) can pumpkin
1 cup heavy cream
1/3 cup sour cream
2 large eggs, beaten
2/3 cup light brown sugar, firmly packed
1/4 cup bourbon
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt


It’s amazing what a dash of liquor can do to a simple pumpkin pie. Cheers!

Using your favorite pastry dough recipe, roll out enough to fit a 12-inch pie dish. Place dough inside the dish and gently prick the bottom with a fork. Trim the excess dough and crimp edges with a fork. Chill for at least 20 minutes.

Preheat oven to 375°F with rack in middle. Line the pie dough with foil and fill with weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove weights and foil and continue to bake until golden all over, about 10 minutes. Remove from oven and cool completely.

Combine the pumpkin, heavy cream, sour cream, eggs, sugar, bourbon, cinnamon, ginger, and salt. Whisk until combined and pour into the cooled shell. Bake until the edges are set but the center is slightly loose, about 45 minutes. Cool completely and serve with whipped cream.

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