Bourbon Pumpkin Pie

bourbon milk/cream egg dessert bake christmas thanksgiving spice pumpkin chill cinnamon christmas eve sour cream gourmet kidney friendly vegetarian pescatarian peanut free tree nut free soy free kosher pie

Andrea Albin

Makes 8 servings

Source

Ingredients

Pastry dough

1 (15-ounces) can pure pumpkin

1 cup heavy cream

1/3 cup sour cream

2 large eggs

3/4 cup sugar

3 1/2 tablespoons bourbon

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon ground allspice

1/4 teaspoon salt

Accompaniment: lightly sweetened whipped cream (add 1 teaspoon bourbon per 1/2 cup cream if desired)

A 9 1/2-inch deep-dish pie plate (6-cup capacity); pie weights or dried beans

Method

Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 12-inch round and fit into pie plate. Trim edge, leaving a 1/2-inch overhang. Fold overhang under and lightly press against rim of pie plate, then 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°F with rack in 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.