Desserts

Whiskey And Pumpkin Pie

You have traditional pumpkin pie (which is in perfect in it’s self) and then you have updated pumpkin pie. This pumpkin pie has all the flavor of traditional but with an updated kick. It is creamy, delicate, full of fall spice, and a flaky crust. Top it with whipped cream and you will be in fall heaven.

I have taken the all American Pumpkin Pie and gave it a whiskey update. The whiskey gives it just a bit of something something that makes you go “hmmm what is that?” and paired with the fall spices…. it is just delicious. Now, keep in mind that depending on the whiskey that you use it will alter the background flavor. I make it with different types of whiskey but my favorite for this is apple crown. It just does that thing to this pie. It gives it that slight apple note at the end. Now if you want a more bold flavor I would recommend using a more bold whisky like barrel aged. You experiment with it and use what you like.

So let’s get right into this recipe

Whiskey And Pumpkin Pie

INGREDIENTS:

1 (15oz) can of 100% pure pumpkin ( do not use pie filling)
1 to 2 pie crusts ( I used deep dish for 1 pie)
2 eggs – lightly beaten
1 c. milk
1/4 c. buttermilk
3/4 tsp ground ginger
1 1/2 tsp ground cinnamon
1/8 tsp ground cloves
1/8 tsp ground nutmeg
1/4 tsp fine salt
2 tbsp butter
1 tsp vanilla
3/4 c. brown sugar
1/4 cup whiskey ( I used apple crown) your choice

DIRECTIONS:

  1. Preheat the oven to 350*.
  2. Roll out your dough and place in your desired pie dish. Crimp the edges as desired. Prick the sides and bottom with a fork and bake for 10 minutes. Remove and let cool. Raise the temperature to 425*.
  3. In a bowl combine all of the remaining ingredients and whisk until smooth. Pour into the prepared pie dish or dishes and level off if needed. Place in the oven and bake for 10-12 minutes.
  4. Lower the heat to 325* and bake for 1 hour up to 1 hour 30 minutes. (oven temps may vary so please keep an eye on the pie. check after 1 hour. If the edges get to brown for you then you can cover the edges with foil.)
  5. The pie will be done when gently shaken and the middle has a slight wiggle to it. You do not want to over cook the pie. It will be dry. You want it to be creamy and just set. It will set more when cooled.
  6. Remove the pie from the oven and let cool to room temp. Cover and chill over night in the fridge.

Now you are ready to serve. If I am serving this at a dinner or gathering I will make this the day before. If I am making this just to have a delicious pie at home then I serve it at room temp or chilled. Cut a slice to your liking and plop some whipped cream on top and you are good to go. I adore pumpkin pie. It is just an awesome little pie. I hope you enjoy this delightful pie.

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